SCALLOPED POTATOES WITH SMOKED HAM

1 pound leeks (5 small)
1/4 cup water
1 cup sliced onions
salt
1/2 pound ham, extra lean, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon thyme
3 pounds baking potatoes, peeled
2/3 cup all-purpose flour
1 quart lowfat 1% milk
1 tablespoon chopped fresh parsley

Heat oven to 350 degrees F. Coat a 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; set aside.

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 baking dish. 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 with parsley and bake uncovered 15 minutes more, until potatoes are tender.

Servings: 8
Source: Ladies Home Journal, January 1995