Spinach Ham and Potato Au Gratin
Indulge in the ultimate comfort food with this creamy, cheesy Spinach Ham and Potato Au Gratin. Featuring tender slices of Yukon Gold potatoes layered with fresh spinach, savory ham, and a rich Gruyere-packed cream sauce, this casserole is elevated with a golden Parmesan breadcrumb topping for the perfect balance of flavor and texture. The addition of a hint of nutmeg in the sauce complements the salty ham and earthy spinach, creating a dish that’s as elegant as it is satisfying. Whether it’s for a holiday side dish or a hearty weeknight dinner, this baked masterpiece is sure to impress. Ready in just over an hour, it serves six and pairs beautifully with a crisp green salad or crusty bread.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 0.25 teaspoon Ground nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 4 cups Fresh spinach
- 1.5 cups Cooked ham
- 2 cups Shredded Gruyere cheese
- 0.5 cup Shredded Parmesan cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the Yukon Gold potatoes and slice them thinly into rounds about 1/8 inch thick. Use a mandoline slicer if you have one for even slices.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture until it begins to thicken, about 3-4 minutes.
Stir in garlic powder, nutmeg, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 2 minutes. Remove from heat.
Wilt the spinach by steaming or sautéing it briefly in a pan until it reduces in size but retains its vibrant green color. Drain any excess liquid.
In the prepared baking dish, spread a thin layer of the cream sauce on the bottom. Add a single layer of potato slices, slightly overlapping them.
Spread a handful of the cooked spinach and a layer of diced or cubed ham over the potatoes. Sprinkle a light layer of Gruyere cheese on top.
Repeat the layering process until all ingredients are used, finishing with a layer of cheese on the top.
Mix the Parmesan cheese and breadcrumbs in a small bowl. Sprinkle this mixture evenly over the top layer of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20-30 minutes, or until the top is golden brown and bubbly.
Allow the dish to cool for 10 minutes before serving. Garnish with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 552 mg | 42% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
