Ham and vegetable gratin
1 hr 5 min
Chopped prosciutto and crumbled sourdough add class to this super-simple baked dish
400 g, (chat)
Stir fry vegetables
97% fat-free deli sliced ham
Reduced fat oil spread
1½ cup(s), (375ml)
Extra light cheddar cheese
50 g, grated
White sourdough bread
3 slice(s), (1.5cm thick, 40g) day old
Prosciutto fat trimmed
3 slice(s), (45g)
- Preheat oven to 190°C or 170ºC fan-forced. Cook potatoes in a large saucepan of boiling water for 15 minutes or until tender. Drain, cool slightly, then cut in half (or quarters if large). Cook frozen vegetables in boiling water for 3 minutes and drain well. Spread vegetables over base of 1.25L (5-cup) capacity shallow ovenproof dish, then top with ham.
- Melt canola spread in a medium saucepan over medium-low heat. Add flour and cook, stirring, for 1 minute. Remove pan from heat and gradually add milk, stirring, until smooth. Bring pan to the boil, stirring, then reduce heat and cook, stirring, for 1 minute. Remove pan from heat, add 23 cheese and stir until melted and sauce is smooth. Season with salt and freshly ground black pepper, then pour cheese sauce over vegetables and ham.
- Tear day-old bread into pieces and process in a food processor to form coarse crumbs. Combine crumbs with remaining grated cheese and prosciutto, then sprinkle over cheese sauce. Lightly spray with oil and bake for 15 minutes or until golden. Stand gratin for 5 minutes before serving.
SERVING SUGGESTION: Salad of lettuce leaves and cucumber slices.TIP: To add a bit of colour, mix in chopped fresh herbs, such as basil or parsley, to the cheese sauce.