Recipe - Scalloped Potatoes With Smoked Ham

1 pound Leeks 5 small
One fourth cup Water
1 cup Onions cut or sliced up
Salt
One half pound Ham, extra lean coarsely
Chopped
One half teaspoon Pepper
One half teaspoon Thyme
3 pound Baking potatoes peeled
2/3 cup Allpurpose flour
1 qt Lowfat 1% milk
1 tablespoon 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, cut or sliced up onions, and One half 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, Three fourths teaspoon salt, the pepper, and thyme. Cook uncovered,
stirring over mediumhigh 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 leekonion mixture. Bring to boil over high heat,
stirring until thickened; boil 1 minute.

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

8. Cover dish with foil and bake 1 One fourth hours. Sprinkle parsley and bake
uncovered 15 minutes more, until potatoes are tender.

Recipe By : Ladies' Home Journal Jan. 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini