Ham and Vegetable Gratin
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 392 calorie
- Total Fat
- 51 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 41 milligrams
- Sodium
- 710 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 5 grams
- Protein
- 15 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.