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potato gratin with haricots verts & ham

potato gratin with haricots verts & ham

Adapted from a Cooking Light recipe

Rich & creamy without the addition of butter or cream.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 3 cups 1% low-fat milk
  • 2 pounds small red potatoes, unpeeled, thinly sliced
  • 2 garlic cloves, peeled & thinly sliced
  • 2 bay leaves
  • 6 ounces haricots verts, trimmed (or green beans, trimmed)
  • cooking spray (for coating baking dish)
  • 5 ounces cooked ham, cut into thin julienne strips (about 1 cup)
  • 4 ounces shredded Gruyere cheese (about 1 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 400°F.

  2. Combine first 4 ingredients in a large saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes, stirring frequently. Remove from heat, and let stand 10 minutes. Drain potatoes in a colander over a heatproof bowl, reserving 1 cup milk mixture. (If necessary, add additional milk to the mixture so that you have a full cup.) Discard bay leaves.

  3. Cook haricots verts in boiling water for 2 minutes or until crisp-tender. (If using green beans, cook for 4 minutes until crisp-tender.) Rinse in cold water; drain.

  4. Arrange half of the potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange haricots verts and ham over potatoes. Sprinkle with half of cheese, salt, and pepper. Top with the remaining potatoes. Sprinkle with the remaining cheese, salt, and pepper. Stir nutmeg into reserved milk mixture; pour over potatoes.

  5. Cover with foil; cut 3 (1-inch) slits in foil. Bake at 400° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese begins to brown. Let stand 10 minutes before serving.