| 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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