Ham and Potato au Gratin

This creamy ham and potato casserole combines cooked ham, frozen hash brown potatoes and cooked spinach. And this breakfast casserole doesn’t need any cans of soup for the creaminess. A simple homemade cheese sauce is all that’s needed to bring this one all together. Perfect for Easter breakfast or brunch, or as a great use for leftover Easter ham!

This ham and potato au gratin is a bit retro, in a funeral potatoes kind of way, but that said, it is a delicious addition to a brunch table (especially Easter) where creamy potatoes and ham bring all the Easter dinner flavours in casserole form.

• 10 oz fresh or frozen spinach
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 1 3/4 cups milk, 2 or 3% recommended
• 2 large eggs, beaten
• 1 1/2 cup shredded cheddar cheese, sharp or old cheese recommended
• 1/4 cup milk
• 1 Tablespoon Dijon mustard
• 1/8 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 12 oz cooked ham, cut into strips
• 24 oz frozen hash browns, or frozen home fries (680g)
• 1/2 cup shredded cheddar cheese, for topping