Florentine Potato Casserole

Ingredients:
Two pound of Yukon gold or red potatoes
Cooking spray
2 cups sliced mushrooms
1/2 cup chopped onion
One garlic clove, minced
1/4 cup fat-free, reduced-sodium chicken broth
One (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-percent low fat milk
2 tablespoons flour
Egg substitute equal to four eggs
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated fat free Parmesan cheese

Directions:
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.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté five minutes. Add onion and garlic; sauté three minutes. Add broth; cook until evaporated. Stir in spinach, 1/2-teaspoon salt and 1/4-teaspoon black pepper.

Preheat oven to 350-degrees.

Place half the potatoes in a single layer on the bottom of an 11-by-7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top.

Combine 1/2-teaspoon salt, 1/4-teaspoon black pepper, milk, flour and egg substitute. Pour over potatoes (dish will be full). Bake at 350-degrees for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes.

Recipe makes four servings.

Nutrition information per 1/8 of casserole:
Calories 179
Total Fat 3.2g
Saturated Fat 0.8g
Protein 13g
Carbohydrate 29g
Fiber 3.3g
Cholesterol 121mg
Sodium 523mg