Potato, Ham, and Spinach Gratin

Potato, Ham, and Spinach Gratin(Adapted from CL)

2 teaspoons olive oil
1/2 cup thinly sliced shallots
2 garlic cloves, minced
4 ounces chopped ham
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon grated fresh nutmeg
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 cups milk
1/3 cup all-purpose flour
2 1/2 pounds Yukon gold potato, sliced into 1/8" rounds
3 ounces shredded Gruyere cheese

Preheat oven to 375

Add oil in a small skillet over medium-high heat. Sauté shallots and garlic for 2 minutes or until tender. Remove skillet from heat and stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. In a medium bowl, whisk together milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt.

Lightly coat an 8" or 9" square baking pan with cooking spray. Arrange half of the potato slices over the bottom and sprinkle with 1/4 teaspoon salt. Spread ham and spinach mixture over potato slices. Place remaining potato slices over spinach mixture and pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil lightly coated with cooking spray. Bake for 1 hour and 15 minutes or until potatoes are tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.

Preheat broiler.

Broil gratin for 2 minutes or until cheese is lightly browned. Watch closely as this does not take very long.