Potato, Ham, and Spinach Gratin

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 3 ounces gruyère cheese shredded
• 4 ounces ham chopped reduced-fat
• 2 cups milk 1% low-fat
• 0.1 teaspoon nutmeg whole grated
• 2 teaspoons olive oil 
• 1 teaspoon salt divided
• 0.5 cup shallots thinly sliced
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 2.5 pounds yukon gold potatoes ()

Equipment

• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat oven to 37
2. Heat oil in a small nonstick skillet over medium-high heat.
3. Add shallots and garlic; saut 2 minutes or until tender.
4. Remove from heat; stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach.
5. Combine milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt, stirring with a whisk.
6. Arrange half of potato slices in an 8-inch square baking pan coated with cooking spray; sprinkle with 1/4 teaspoon salt.
7. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top.
8. Sprinkle with 1/4 teaspoon salt. Cover with foil coated with cooking spray.
9. Bake at 375 for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.
10. Preheat broiler.
11. Broil gratin for 2 minutes or until cheese is lightly browned.