I’ve been all about the comfort food today.
Thankfully, the rain held off long enough for Nick and I to get in a 4 mile run when he got home from work, but otherwise, it’s been extremely gloomy today!
We definitely need the rain, and I’m happy it’s here – plus, it’s given me a good reason to indulge in comforting meals.
I’m not sure why, but I had never made a potato gratin before tonight!
It’s a good thing I’m trying all these recipes from Food & Wine :) It gave me a good reason to finally try it.
Ham, Potato, Spinach, and Cheddar Gratin
Inspired by Food & Wine’s Canadian Bacon, Potato, and Swiss Chard Gratin
- 4-5 cups fresh baby spinach
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 lbs yukon gold potatoes and sweet potatoes, peeled and sliced thin
- 3.5 oz. sharp cheddar, grated
- 1 cup diced lean ham
- 1 cup vegetable broth
- Preheat oven to 425.
- Peel and sliced potatoes and grate cheese.
- In 8×8 or oval baking dish, layer 1/3 of your potatoes and sprinkle with some salt and pepper.
- Layer 1/2 of ham on potatoes.
- Put all of spinach on ham.
- Layer another 1/3 of potatoes.
- Sprinkle on 1/2 of cheese with salt and pepper.
- Do one more layer of potatoes, salt and pepper.
- Layer the remaining cheese on top.
- Pour broth over dish.
- Cover baking dish and cook 15 minutes, covered.
- Uncover dish and bake another 20-30 minutes until potatoes are tender and cheese is browned and bubbly.
- Let rest 5 minutes before serving.
I actually had swiss chard in the fridge, but I have another dish I want to make with it this week so I used the rest of my spinach instead. It saved me a step in the recipe and helped me clear out a little produce.
The sweet potatoes were a last minute addition. I weighed out my yukon golds and was a little short, so I subbed in one sweet potato and I loved it!
The little bit of sweetness from the sweet potato went so well with the creamy yukon golds and the sharp cheddar and salty bites of ham.
A perfect meal for a drizzly, rainy evening at home.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.