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1
Preheat oven to 350F.
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2
Cut 1 clove garlic in half and rub vigorously over the inside of a 12-inch square casserole dish.
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3
Spray the dish with cooking spray.
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4
In a saucepan, combine milk, ginger, onion, five-spice powder, salt, and pepper; bring to a boil over medium heat (frequent stirring will help keep the pot from overflowing).
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5
Remove from heat as soon as the mixture comes to a boil, cover, and let stand for 10 minutes.
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6
Strain and reserve liquid.
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7
In a wok or non-stick skillet, heat peanut oil over high heat for 30 seconds.
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8
Add spinach, minced garlic, and sesame oil; stir-fry until the spinach begins to soften and turn bright green (1-2 minutes).
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9
Transfer to a plate and allow to cool.
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10
Chop coarsely and set aside.
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11
Cover bottom of prepared casserole dish with half of the potato slices and top with half of the ham.
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12
Then add a half of the spinach (thin layer) and sprinkle half of the cheese on top; cover with half of the milk mixture.
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13
Repeat layers, ensuring that casserole is covered with liquid (add more milk if needed).
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14
Bake until a knife easily penetrates the casserole (45 minutes).
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15
Remove from oven and let sit for 15 minutes (the milk mixture will thicken as the casserole sits).
