Ham and Vegetable Gratin

Ingredients

• 0.5 teaspoon thyme leaves dried
• 1.5 cups chicken broth fat-free low-sodium
• 2 tablespoons parsley fresh chopped
• 0.8 cup ham low-sodium chopped
• 4 servings kosher salt and pepper freshly ground
• 0.7 cup milk low-fat 2 percent
• 1 small onion chopped
• 0.8 cup panko breadcrumbs 
• 10 ounce peas-carrots mix shopping list mixed frozen
• 4 tablespoons butter unsalted
• 3 tablespoons flour whole-wheat
• 1 pound yukon gold potatoes diced

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat.
2. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. 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.
4. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
5. Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat.
6. 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.