Ham And Potato Lasagna
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cup
Chicken Broth2 cup
Milk (low fat)1 tsps
Black Pepper910 g
Russet Potatoes1 cup
Cornstarch1 tsps
Olive Oil1 tsps
Ground Nutmeg1 cup
Fontina Cheese1 tsps
SaltDirections:
1
In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside
2
In a 2-quart saucepan over high heat, saute onion in oil until limp
3
Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil
4
Remove from heat, add Fontina cheese and stir until melted
5
Squeeze liquid out of spinach
6
Rinse fennel and chop feathery green leaves, reserving 1/2 cup
7
Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices
8
Scrub and peel potatoes; cut lengthwise into 1/8" slices
9
Lightly oil a shallow 3-quart casserole dish
10
Layer 1/3 of the potatoes, overlapping slightly, on the bottom
11
Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach
12
Spoon 1/3 of the Fontina sauce over the spinach
13
Repeat layers
14
Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes
15
Spoon remaining 1/3 of sauce over top
16
Bake, covered, at 375 for 30 mins
17
Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour
18
Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins
19
Longer
20
Let stand 10 mins
21
Before cutting
22
Serves 4-6