Ham & Potato Gratin with Herbed-Cream Sauce
- 9 x 13-Inch Ceramic Baking Dish
- 3-Quart Saute Pan
- 3-Quart Saucepan
- 11" Better Wire Whisk
- Measuring Cups/Spoons Set
- 4-Piece Glass Liquid Measuring Cups
- Vegetable Peeler Set
- 18 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- 14-Cup Food Processor
- 1 tbsp Extra-virgin olive oil
- 1 pkg Prosciutto, sliced into strips (3 oz.)
- 3 cups Chopped fresh kale
- 1 tbsp Minced fresh garlic
- 2 cups Heavy cream
- 1 pkg Garlic & Fine Herbs Boursin cheese (5.2 oz.), softened
- 2 cups Shredded provolone cheese
- ¼ cup Grated Parmesan
- 1 tbsp All-purpose flour
- 3 lb Russet potatoes, peeled and thinly sliced
- 1 lb Ham steak, shredded
- Preheat oven to 425°. Coat a 9×13-inch baking dish with nonstick spray.
- Heat oil in a sauté pan over medium. Add prosciutto; cook until crisp. Stir in kale and garlic; cook until kale softens, about 5 minutes, then remove from heat.
- Heat cream in a saucepan over medium until simmering. Whisk in Boursin until melted.
- Toss together provolone, Parmesan, and flour.
- Pour ½ cup cream mixture into bottom of prepared baking dish. Arrange one layer of potatoes on top, overlapping like shingles, then top with ham, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add another layer of potatoes, top with kale mixture, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add last layer of potatoes, top with remaining provolone mixture, then pour remaining cream mixture over top.
- Coat a piece of foil with nonstick spray and tightly cover baking dish. Bake casserole 30 minutes; remove foil and continue baking until potatoes are fork-tender and top is brown, 25–30 minutes more. Let casserole rest 20 minutes before serving.
1 servings per container
- Amount Per ServingCalories525
- % Daily Value *
- Total Fat
- Saturated Fat 26g 130%
- Cholesterol 159mg 53%
- Sodium 1383mg 58%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 25g 50%
* 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.