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Scalloped Potatoes With Smoked Hampork, potatoes 1 lb leeks -- 5 small 1/4 cup water 1 cup onions -- sliced 1 salt 1/2 lb ham, extra lean -- coarsely 1 chopped 1/2 teaspoon pepper 1/2 teaspoon thyme 3 lb baking potatoes -- peeled 2/3 cup all-purpose flour 1 quart 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, 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
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