Name: Potato, Ham, and Spinach Gratin
Total time: 1 h 15 min
Ingredients: 1 1/2 cups heavy cream; 1 cup chicken broth; 1 1/2 ounces Parmesan cheese , grated (3/4 cup); 1 teaspoon salt; 1 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 tablespoon unsalted butter; 8 ounces (8 cups) baby spinach; 3 garlic cloves , minced; 4 ounces thinly sliced Black Forest ham , chopped fine; 2 pounds russet potatoes , peeled and sliced 1/8 inch thick

Why This Recipe Works

Cheesy, creamy potato gratin is rich and comforting, but we wanted to see if we could add a fresh, vibrant, vegetal twist to this classic dish. Finding a way to incorporate spinach into the casserole is challenging, since spinach and potatoes cook at different rates. Instead of sandwiching spinach between layers of potatoes—as other recipes call for—we put the green stuff on top where it can release moisture without steaming. Baby spinach stands up to the potatoes after a quick sauté, and scaling back on the potatoes a bit ensures that they will cook through before the spinach loses its brilliant green color. Russet potatoes contribute enough starch to thicken a simple sauce of heavy cream and chicken broth bolstered by grated Parmesan cheese. To add a little meaty complexity to the dish, we opt for finely chopped Black Forest ham mixed in with the spinach.

Before You Begin

Do not prepare the potatoes ahead of time or store them in water; the potato starch is essential for thickening the sauce. A mandoline makes quick work of slicing the potatoes.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Whisk cream, broth, 1/2 cup Parmesan, salt, pepper, and nutmeg together in bowl; set aside.

Melt butter in 12-inch nonstick skillet over medium-high heat. Add spinach and garlic and cook until spinach is wilted, about 3 minutes, stirring often. Off heat, stir in ham. Transfer spinach mixture to paper towel–lined plate to drain.

Arrange potatoes in even layer in prepared dish. Distribute spinach mixture evenly over potatoes. Pour cream mixture over spinach mixture and sprinkle with remaining 1/4 cup Parmesan. Bake until potatoes are tender and cheese is spotty brown, 35 to 40 minutes. Let cool for 15 minutes. Serve.