Potato Gratin w/ Green Beans, Gouda and Ham (optional)

My mouth is watering as I post this picture. I discovered the recipe for this dish in a Cooking Light cookbook. It was ‘a while ago’ and I was on a weight watchers diet at the time. I learned alot about myself and about different ways to prepare food without sacrificing the foods that I loved (including pizza where I found a recipe for low-fat quick rise dough).   

The addition of the sweet potatoes (which I had from my recent CSA pick up) and subbing mild gouda for the gruyere proved to work just as well (if not better!!!)

These potatoes use 2% milk and use garlic and bayleaf to at tons of flavor while par-cooking before layering in the green beans, cheese, and ham (which by the way can be OPTIONAL to make this a vegetarian option). I use the ham because this becomes a ‘one-pot’ meal. But it can be a great side dish with a salad or a piece of chicken. I use the leftovers to make an amazing omelet which becomes quick and easy because all the hard work was done in advance.

While the potatoes simmer, I prepare the green beans, ham, and cheese.

Reserve 1-2 cups of the simmering milk. Then begin the
layering process: 1) potatoes, 2) ham, 3) green beans,
4) grated gouda, then salt and pepper.

Repeat this process before putting on the top layer of potatoes. I use three layers of potatoes, so that means I need two portions each of the green beans, cheese, and ham.

After cooking for ~ 40-45 minutes, take off the foil and continue cooking.

Bake until the top gets beautifully browned and slightly crispy.

This is the final amazing outcome of all the work.

This dish freezes really well. I portion out my containers so I can take out only what I need. Thaw during the day and warm in the oven for optimal yumminess because a bit more browning and crisping happens this way. But microwave heating also works. Which is what I do when I make the omelet to heat them up enough so that when I put them in the skillet to brown before I add my eggs, I get that nice carmelizing and crisping of the potatoes.

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Potato Gratin w/ Green Beans, Gouda, and Ham

potatoes elevated to a new level with added vegetables, savory gouda cheese, and smoked ham (if using) for a delicious 'one pot' dish that can be made ahead

Course: Breakfast, Main Course, Side Dish

Keyword: cheese, gratin, green beans, ham, potato

Servings: 15 individual

Ingredients

To Prepare the Potatoes

• 3 cups 2% low-fat milk
• 2 lbs potatoes, thinly sliced yukon, red, sweet
• 2 garlic cloves, thinly sliced
• 2 bay leaves

Prepare these while potatoes are simmering

• 1/2 cup thinly sliced and diced smoked ham
• 4 oz green beans or haricot verts
• 1 cup shredded mild gouda cheese sub gruyere, cheddar, fontina or any good melting cheese
• 1/2 tsp kosher salt
• 1/2 tsp coarse black pepper

Reserve for use later

• 1/4 tsp ground nutmeg
• cooking spray

Instructions

1. Preheat oven to 400 deg F

2. Prepare casserole dish by spraying with non-stick cooking spray.

3. Add potatoes, milk, garlic and bay leaves to a large sauce pan, bring to a boil then reduce heat and simmer for ~ 10 min stirring occasionally.

4. Remove from heat, let cool fro ~ 10 min. Drain potatoes in colander BUT reserve 1 cup of milk. Discard bay leaves.

5. Combine the reserved milk with the nutmeg and set aside.

6. Begin layering potatoes, ham, green beans, and cheese. Top layer is potatoes, then salt, pepper, and cheese. Pour reserved milk mixture over potatoes.

7. Cover with foil and bake for ~ 40-45 min.

8. Remove foil and continue cooking for ~ 15 min until golden brown and the cheese is soft and melty.

9. Let cool on rack. Serve warm.

10. If freezing divide into desired portion sizes and store in airtight containers.

11. Thaw and reheat in oven or microwave.

Recipe Notes

• to get three layers of potatoes I usually use 4-5 lbs of potatoes
• sweet potatoes make a nice addition to the original recipe which called for using just red potatoes. I used a combo of Yukon and sweet.
• I also double the green beans because I want more vegetables in this dish
• Substitute any other veg here, maybe broccoli, spinach, leeks, cabbage………..
• any type of good melting cheese will work or any combination of them
• I like mild gouda but fontina, smoked gouda, cheddar (any type), gruyere, etc are delicious options
• the meat is OPTIONAL and can be left out completely.
• subbing here works well too, maybe using cooked sausage or diced smoked turkey
• once you make this following the original recipe there is plenty of room to make bigger portions or to make substitutions to your taste and dietary preferences.