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