Ham and Gruyere Potato Gratin

From the July 2007 issue of Cooking Light.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups 1% low-fat milk
• 2  tablespoons all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  teaspoons butter
• 1⁄2 cup onion, finely chopped
• 4  ounces gruyere cheese, shredded and divided
• 2  lbs yukon gold potatoes, cut into 1/8-inch thick slices
• 4  ounces  low-sodium and low-fat ham, chopped

Directions

1. Preheat oven to 350.
2. Combine milk, flour, salt and black pepper, stirring with a whisk; set aside.
3. Heat butter in a saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently.
4. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 1/2 cup of cheese, stirring until smooth.
5. Arrange half of potatoes in an 11x7" baking dish coated with cooking spray. Pour half of sauce over potatoes; top evenly with ham.
6. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
7. Cover with foil coated with cooking spray. Bake at 350 for 40 minutes.
8. Uncover and bake an additional 45 minutes, or until potatoes are tender and cheese is golden brown.
9. Remove from oven and let stand 5 minutes before serving.