Gratin with ham and vegetables

Ingredients:

• 4 tbsp (60 g) unsalted butter
• 1 small onion, chopped
• 2 large potatoes (approximately 500 g), cut into cubes
• 1 package (300 g) of frozen mixed vegetables (peas and carrots)
• 120g cooked ham, diced (about 3/4 cup)
• 3 tbsp. whole grain flour
• 1/2 tsp dried thyme
• 1.5 cups low-fat, low-sodium chicken broth
• 2/3 cup low-fat milk (2% fat)
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• Coarse salt and freshly ground pepper

Preparation:

1. Preheat oven to 350°F (180°C). Melt 1 tablespoon (15g) butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes, and frozen vegetables; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour, and thyme and stir to combine. Stir in the chicken broth and bring to a simmer, then whisk in the milk and continue cooking until the liquid thickens slightly, about 3 minutes. Transfer the skillet to the oven and bake the gratin until the potatoes are tender, about 20 minutes.
2. Meanwhile, in another skillet, melt the remaining 3 tablespoons (45 g) butter over medium-high heat. Add the panko breadcrumbs, parsley, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until lightly browned, about 4 minutes. Spread the breadcrumb mixture over the gratin and bake for another 5 minutes.