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Lunch / Dinner

Ham & Potato Gratin with Herbed-Cream Sauce

Everyone loves cheesy, creamy, scalloped potatoes. But when you add layers of ham, a prosciutto and kale filling, and turn them into the main meal — you might never eat the classic side dish version again.

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Ingredients

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Test Kitchen Tip

So it blends and melts quickly and easily, let the Boursin cheese come to room temperature before whisking it into the heavy cream.

Instructions

Preheat oven to 425°. Coat a 9×13-inch baking dish with nonstick spray.

Heat oil in a sauté pan over medium. Add prosciutto; cook until crisp. Stir in kale and garlic; cook until kale softens, about 5 minutes, then remove from heat.

Heat cream in a saucepan over medium until simmering. Whisk in Boursin until melted.

Toss together provolone, Parmesan, and flour.

Pour ½ cup cream mixture into bottom of prepared baking dish. Arrange one layer of potatoes on top, overlapping like shingles, then top with ham, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add another layer of potatoes, top with kale mixture, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add last layer of potatoes, top with remaining provolone mixture, then pour remaining cream mixture over top.

Coat a piece of foil with nonstick spray and tightly cover baking dish. Bake casserole 30 minutes; remove foil and continue baking until potatoes are fork-tender and top is brown, 25–30 minutes more. Let casserole rest 20 minutes before serving.

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To prevent curdling, and to help thicken the casserole, toss the cheese with a little flour.

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The slicing blade on a food processor makes quick and easy work for uniform-sized potatoes.

Nutritional Facts

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