Scalloped potatoes with smoked ham

8 Servings

Ingredients

Quantity Ingredient
1 pounds Leeks -- 5 small
¼ cup Water
1 cup Onions -- sliced
Salt
½ pounds Ham, extra lean -- coarsely
Chopped
½ teaspoon Pepper
½ teaspoon Thyme
3 pounds Baking potatoes -- peeled
⅔ cup All-purpose flour
1 quart Lowfat 1% milk
1 tablespoon Chopped parsley -- fresh

Directions

1. Heat oven to 350F. Coat 13x9 inch baking dish with vegetable cooking spray.

2. Discard green portions from leeks. Slice white portions of each lengthwise in half; cut crosswise into slices. rinse leeks well to remove all sand; drain.

3. Heat water and spread in Dutch oven or nonstick skilled over high heat. Add leeks, sliced onions, and ½ teaspoon salt; toss to coat well. Reduce heat to low; cover and simmer, stirring until leeks and onions are tender, 10 minutes.

4. Stir in ham, ¾ teaspoon salt, the pepper, and thyme. Cook uncovered, stirring over medium-high heat until liguid is evaporated and leeks and onions are golden.

5. Meanwhile, slice potatoes thin.

6. Place flour in large bowl; gradually whisk in milk until smooth.

Gradually stir into leek-onion mixture. Bring to boil over high heat, stirring until thickened; boil 1 minute.

7. Spoon ½ cup milk mixture into bottom of prepared pan. Top with half the sliced potatoes. Spoon half of remaining sauce over potatoes. Arrange remaining potatoes; cover with remaining sauce.

8. Cover dish with foil and bake 1¼ hours. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender.

Recipe By : Ladies' Home Journal - Jan. 1995

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