Florentine Potato Casserole

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2 pounds Yukon gold or red potatoes

Cooking spray

2 cups sliced mushrooms

1/2 cup chopped onion

1 garlic clove, minced

1/4 cup fat-free, less-sodium chicken broth

1 (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% low-fat milk

2 tablespoons all-purpose flour

4 large eggs, lightly beaten

1/2 cup (2 ounces) shredded fontina cheese

2 tablespoons grated Parmesan cheese

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