Ingredients

1 pound leeks 5 small
1/4 C. water
1 C. onions sliced
salt
1/2 pound ham, extra lean coarsely chopped
1/2 tsp. pepper
1/2 tsp. thyme
3 pounds baking potatoes peeled
2/3 C. all-purpose flour
1 quart lowfat 1% milk
1 Tbsp. chopped parsley fresh

Cooking Instructions

Heat oven to 350. Coat 13 x 9 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 tsp. 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 tsp. salt, the pepper, and thyme. Cook uncovered, stirring over medium-high heat until liquid 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 C. 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.
 
 
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