Florentine Potato Casserole

• 2 pounds Yukon gold or red potatoes
• Cooking spray
• 2 cups sliced mushrooms
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/4 cup fat-free, less-sodium chicken broth
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup chopped reduced-fat ham
• 2 1/2 cups 1% low-fat milk
• 2 tablespoons all-purpose flour
• 4 large eggs, lightly beaten
• 1/2 cup (2 ounces) shredded fontina cheese
• 2 tablespoons grated Parmesan cheese

1. Place potatoes in a stockpot; cover with water (to 2 inches above potatoes); bring to a boil. Cook 40 minutes or until tender. Drain. Cool; peel and cut into 1/4-inch-thick slices.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic, saute 3 minutes. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Preheat oven to 350u0b0.
4. Place half the potatoes in a single layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top.
5. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour, and eggs. Pour over potatoes (dish will be full). Bake at 350u0b0 for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes.

gold, cooking spray, mushrooms, onion, garlic, chicken broth, salt, black pepper, ham, milk, flour, eggs, fontina cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/florentine-potato-casserole (may not work)