Basic information

Scalloped potatoes with smoked ham


666666666667 c
 All-purpose flour
3 lb
 Baking potatoes -- peeled
1/4 c
1/2 tsp
1/2 tsp
1/2 lb
 Ham, extra lean -- coarsely
1 qt
 Lowfat 1% milk
1 lb
 Leeks -- 5 small
1 c
 Onions -- sliced
1 Tbs
 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.

Recipe By : Ladies' Home Journal - Jan. 1995