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Mushroom Ham and Potato Gratin


  • Cooking spray
  • 2 Tbsp. canola oil
  • 2 cups diced onions
  • 8 oz. diced Portobello mushrooms
  • 8 oz. chopped Black Forest Ham
  • 1 minced garlic clove
  • 1-1/2 lb. peeled sliced russet potatoes
  • 1 cup heavy cream
  • 1/2 cup shredded Swiss, Gouda OR Parmesan cheese


  • 1. Preheat standard oven to 400°F. Coat half hotel pan with cooking spray.
  • 2. Sauté onion, mushrooms, ham and garlic in oil in large skillet on medium heat 8 minutes, stirring frequently.
  • 3. Layer half the potatoes, half the vegetable mixture, half the cream and half the cheese in prepared pan. Repeat layers. Cover pan with foil.
  • 4. Bake 30 minutes. Uncover and bake 20 to 25 minutes more or until gratin is bubbly and potatoes are tender with pierced with a fork. Let stand 15 minutes before dividing evenly between 4 plates and serving.
  • Nutritional information per serving: Calories 568; Total Fat 35g; Saturated Fat 17g;
  • Trans. Fat 1g; Cholesterol 125mg; Sodium 683mg; Total Carbohydrate 44g; Dietary Fiber 4g;
  • Total Sugars 8g; Protein 21g