Name: Ham and Vegetable Gratin
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/4 pound low-sodium ham, chopped (about 3/4 cup); 3 tablespoons whole-wheat flour; 1/2 teaspoon dried thyme; 1 1/2 cups fat-free low-sodium chicken broth; 2/3 cup low-fat (2 percent) milk; 3/4 cup panko breadcrumbs; 2 tablespoons chopped fresh parsley; Kosher salt and freshly ground pepper; 1 small onion, chopped; 2 large Yukon gold potatoes (about 1 pound), diced; 1 10-ounce package frozen mixed peas and carrots; 1 10-ounce package frozen mixed peas and carrots

Directions

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

Courtesy of Food Network Magazine

On Tonight

Ham and Vegetable Gratin

Categories:

More from:

Related Pages