| 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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