Ham and Vegetable Gratin

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
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