Category : Potato

Yield: 8 Servings

Ingredients (Help):
1 lb Leeks -- 5 small
1/4 c Water
1 c Onions -- sliced
1/2 lb Ham, extra lean -- coarsely
1/2 ts Pepper
1/2 ts Thyme
3 lb Baking potatoes -- peeled
2/3 c All-purpose flour
1 qt Lowfat 1% milk
1 tb Chopped parsley -- fresh

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 1/2 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, 3/4 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 1/2 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 1 1/4 hours. Sprinkle parsley and
bake uncovered 15 minutes more, until potatoes are tender.

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