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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Low-fat/low, Pork, Potatoes 8 Servings

INGREDIENTS

1 lb Leeks — 5 small
1/4 c Water
1 c Onions — sliced
Salt
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

INSTRUCTIONS

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

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