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Potato Gratin with Spinach and Smoked Ham https://www.metro.ca/userfiles/image/recipes/gratin-pommes-terre-epinards-jambon-fume-4741.jpg PT25M PT1H35M PT2H00M
Heat oven to 180°C (350°F)Wash spinach under cold water and drain lightly. Put spinach into a casserole dish, cover and cook on medium 3 to 4 minutes. Drain well and put aside.Butter a stovepot of around 1.5 L (6 cups). Put a third of the potatoes in the bottom of the pot by layering them. Distribute half the onions and all the spinach. Distribute another third of the potatoes, the rest of the onions, the ham and currants. Cover with the rest of the potatoes.In a small casserole dish, heat cream on medium until it is hot, but not boiling. Put aside 60 ml (1/4 cup) of grated cheese. Little by little, add the rest of the cheese to the sauce, and stir until well-mixed. Wait for the cheese to be melted before adding more. Add nutmeg. Salt and pepper.Pour the cheese sauce on the prepared potatoes. Bake covered in an oven for 1 hour and 15 minutes or just until the potatoes are tender. Distribute the rest of the cheese and continue baking, uncovered, for 15 minutes or until the cheese is golden.Sprinkle with lemon rind and basil upon serving.
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1 bag (171 g) Spinach de-stalked and chopped into large pieces 1 tsp. (5 mL) butter 6 medium potato (yukon gold-style), peeled and cut into rondelles 1/2 chopped onion 1 cup (250 mL) smoked ham, cut into fine strips 2 Tbsp. (30 mL) currants 2 cups (500 mL) 15% country-style cream 3/4 cup (190 mL) grated swiss-canadian cheese 1 cup (250 mL) grated strong cheddar 1/2 tsp. (125 mL) ground nutmeg Salt and pepper to taste half lemon rind 2 Tbsp. (30 mL) fresh basil
Potato Gratin with Spinach and Smoked Ham

Potato Gratin with Spinach and Smoked Ham

Rate this recipe
7 Votes
  • Gluten-free
4
servings
0:25
Preparation
1:35
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 bag
    (171 g)
    Spinach de-stalked and chopped into large pieces
  • 1 tsp.
    (5 mL)
    butter
  • 6
    medium potato (yukon gold-style), peeled and cut into rondelles
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  • 1/2
    chopped onion
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  • 1 cup
    (250 mL)
    smoked ham, cut into fine strips
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  • 2 Tbsp.
    (30 mL)
    currants
  • 2 cups
    (500 mL)
    15% country-style cream
  • 3/4 cup
    (190 mL)
    grated swiss-canadian cheese
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    REGULAR OR SMOKED DELI CUT, 3.23/100 g


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  • 1 cup
    (250 mL)
    grated strong cheddar
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  • 1/2 tsp.
    (125 mL)
    ground nutmeg

  • Salt and pepper to taste

  • half lemon rind
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  • 2 Tbsp.
    (30 mL)
    fresh basil
Imprimer ma sélection

Preparation

Heat oven to 180°C (350°F)

Wash spinach under cold water and drain lightly. Put spinach into a casserole dish, cover and cook on medium 3 to 4 minutes. Drain well and put aside.

Butter a stovepot of around 1.5 L (6 cups). Put a third of the potatoes in the bottom of the pot by layering them. Distribute half the onions and all the spinach. Distribute another third of the potatoes, the rest of the onions, the ham and currants. Cover with the rest of the potatoes.

In a small casserole dish, heat cream on medium until it is hot, but not boiling. Put aside 60 ml (1/4 cup) of grated cheese. Little by little, add the rest of the cheese to the sauce, and stir until well-mixed. Wait for the cheese to be melted before adding more. Add nutmeg. Salt and pepper.

Pour the cheese sauce on the prepared potatoes. Bake covered in an oven for 1 hour and 15 minutes or just until the potatoes are tender. Distribute the rest of the cheese and continue baking, uncovered, for 15 minutes or until the cheese is golden.

Sprinkle with lemon rind and basil upon serving.

Source : Metro

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