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    Scalloped: Scalloped Potatoes with Smoked Ham

    Source of Recipe

    Ladies' Home Journal, Jan. 1995

    List of Ingredients

    5 small leeks
    1/4 cup water
    1 cup sliced onions
    salt
    1/2 pound ham, coarse chopped
    1/2 teaspoon pepper
    1/2 teaspoon thyme
    3 pounds baking potatoes, peeled
    2/3 cup flour
    1 quart milk
    1 tablespoon fresh chopped parsley

    Recipe

    Heat oven to 350�F. Coat 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 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 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. Cover dish with foil and bake 1 1/4 hours. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender. Serves 8.

 

 

 


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