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Scalloped Potatoes with Smoked Ham
1 lb Leeks -- 5 small
1/4 c Water
1 c Onions -- sliced
1/2 lb Ham, extra lean -- coarsely chopped
1/2 ts Pepper
1/2 ts Thyme
3 lb Baking potatoes -- peeled
2/3 c All-purpose flour
1 qt Lowfat 1% milk
1 tb Chopped parsley -- fresh
Heat oven to 350F. 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 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.
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.
Meanwhile, slice potatoes thin.
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 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.
Cover dish with foil and bake 1 1/4 hours. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender.