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    Scalloped Potatoes with Smoked Ham


    Source of Recipe


    Judy's Recipe
    5 small leeks (1 lb.)
    cup water
    1 T. light corn oil spread
    1 cup sliced onions
    pound smoked low-fat ham, coarsely chopped
    salt
    t. freshly ground pepper
    t. thyme
    3 pounds baking potatoes, peeled
    2/3 cup flour
    1 quart of 1% milk
    1 T. chopped fresh parsely

    Heat oven to 350. Lightly coat 13X9 inch baking dish with vegetable cooking spray

    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.

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

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

    Meanwhile, thinly slice potaoes.

    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.

    Spoon cup ham and leek sauce into bottom of prepared pan. Top with half the sliced potatoes. Spoon half of remaining ham and leek sauce over potaoes. Arrange remaining potaotes and cover with remaining sauce.

    Cover dish with foil and bake 1 hour 15 minutes. Remove foil, sprinkle with parsely and bake, uncovered, 15 minutes more, until potatoes are tender.

    Makes 8 main dish servings





 

 

 


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