Florentine Potato Casserole

Ingredients

• 0.5 teaspoon pepper black divided
• 4 large eggs lightly beaten
• 0.3 cup fat-skimmed beef broth fat-free
• 2 tablespoons flour all-purpose
• 2 ounces fontina shredded
• 1  garlic clove minced
• 0.3 cup ham chopped reduced-fat
• 2.5 cups milk 1% low-fat
• 2 cups mushrooms sliced
• 0.5 cup onion chopped
• 2 tablespoons parmesan cheese grated
• 1 teaspoon salt divided
• 10 ounce spinach frozen dry thawed drained chopped
• 2 pounds potatoes - remove skin red

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

1. Place potatoes in a stockpot; cover with water (to 2 inches above potatoes); bring to a boil. Cook 40 minutes or until tender.
2. Drain. Cool; peel and cut into 1/4-inch-thick slices.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add mushrooms; saut 5 minutes.
5. Add onion and garlic, saut 3 minutes.
6. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Preheat oven to 35
8. Place half the potatoes in a single layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham.
9. Layer remaining potatoes over top.
10. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour, and eggs.
11. Pour over potatoes (dish will be full).
12. Bake at 350 for 30 minutes.
13. Sprinkle with cheeses; bake an additional 20 minutes.