Florentine Potato Casserole 2 pounds Yukon gold or red potatoes Cooking spray 2 cups sliced mushrooms 1/2 cup chopped onion 1 garlic clove, minced 1/4 cup fat-free, less-sodium chicken broth - 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 cup chopped reduced-fat ham 2 1/2 cups 1% low-fat milk 2 tablespoons all-purpose flour 4 large eggs, lightly beaten 1/2 cup (2 ounces) shredded fontina cheese - 2 tablespoons grated Parmesan cheese Place potatoes in a stockpot; cover with water (to 2 inches above potatoes); bring to a boil. Cook 40 minutes or until tender. Drain. Cool; peel and cut into 1/4-inch-thick slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Add onion and garlic, sauté 3 minutes. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Preheat oven to 350F. Place half the potatoes in a single layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour, and eggs. Pour over potatoes (dish will be full). Bake at 350F for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes. Yield: serves 8. CALORIES 221 (26% from fat); FAT 6.4g (sat 3g,mono 1.9g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 121mg; CALCIUM 205mg; CARBOHYDRATE 29g; SODIUM 523mg; PROTEIN 13g; FIBER 3.3g
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