Gratin with ham and vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 392, total fat 51 G., saturated fats G., proteins 15 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 392, total fat 51 G., saturated fats G., proteins 15 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Ham and vegetable gratin - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp (60 g) unsalted butter
- 1 small onion, chopped
- 2 large potatoes (approximately 500 g), cut into cubes
- 1 package (300 g) of frozen mixed vegetables (peas and carrots)
- 120g cooked ham, diced (about 3/4 cup)
- 3 tbsp. whole grain flour
- 1/2 tsp dried thyme
- 1.5 cups low-fat, low-sodium chicken broth
- 2/3 cup low-fat milk (2% fat)
- 3/4 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: onions, potato, peas, carrot, ham, whole grain flour, thyme, milk, panko breadcrumbs, parsley
Cooking the dish according to the recipe:
- Preheat oven to 350°F (180°C). Melt 1 tablespoon (15g) butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes, and frozen vegetables; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour, and thyme and stir to combine. Stir in the chicken broth and bring to a simmer, then whisk in the milk and continue cooking until the liquid thickens slightly, about 3 minutes. Transfer the skillet to the oven and bake the gratin until the potatoes are tender, about 20 minutes.
- Meanwhile, in another skillet, melt the remaining 3 tablespoons (45 g) butter over medium-high heat. Add the panko breadcrumbs, parsley, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until lightly browned, about 4 minutes. Spread the breadcrumb mixture over the gratin and bake for another 5 minutes.
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