Root Vegetable Gratin With Ham and Gruyere

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  cups skim milk
• 2  garlic cloves, crushed
• 1  bay leaf
• 1  pinch ground nutmeg
• 4  russet potatoes, peeled and thinly sliced
• 2  carrots, peeled and thinly sliced
• 2  parsnips, peeled and thinly sliced
• 1⁄4 lb  turkey ham, chopped
• 1  cup gruyere cheese, shredded
• 1⁄2 cup  plain breadcrumbs
•  salt
•  fresh ground black pepper
•  nonstick cooking spray

Directions

1. Preheat the oven to 350°F
2. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
3. Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
4. Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
5. Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.