Scalloped Potatoes With Smoked Ham Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Leeks, 5 small
1/4 cup: Water,
1 cup: Onions, sliced
Salt,
1/2 lbs: Ham, extra lean, coarsely
Chopped,
1/2 tsp: Pepper,
1/2 tsp: Thyme,
3 lbs: Baking potatoes, peeled
2/3 cup: All-purpose flour,
1 quart: Lowfat 1% milk,
1 tbsp: 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 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
Source from luhu.jp
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
Source from luhu.jp