Prep Time 1 Hour Cook Time 1 Hour 30 mins Serves 8

* 4 lb Russet potatoes, peeled and cut into 1/4-inch thick slices
* Salt and pepper
* 1/4 tsp ground nutmeg
* 1-9 oz box Birds Eye® Creamed Spinach with a Real Cream Sauce, prepared according to package directions
* 1 cup sliced leek
* 1/2 lb cubed ham
* 2 cups shredded Swiss cheese
* 3 Tbsp flour
* 4 Tbsp butter
* 3 cups whole milk, warmed

Preheat oven to 400°F. Coat a 9 x 13-inch baking pan with cooking spray. Arrange ½ of the sliced potatoes in the bottom of the pan, overlapping slightly. Season liberally with salt and pepper and 1/8 teaspoon ground nutmeg. Spread potatoes with prepared Birds Eye® Creamed Spinach with a Real Cream Sauce. Sprinkle leek, ham, 1 cup cheese and flour over spinach. Dot with 2 tablespoons butter. Top with remaining potatoes, seasoning liberally with salt and pepper and 1/8 teaspoon ground nutmeg. Pour warmed milk over the top of the potatoes. Place baking pan on a baking sheet; cover and bake for 1 hour and 15 minutes. Uncover, sprinkle with remaining 1 cup cheese and dot with 2 tablespoons butter and bake uncovered until potatoes are tender, for about 15 minutes or until cheese has melted. Let stand 15 minutes before serving.