recipe ingredients
5 small leeks (1 lb.)
1/4 cup water
1 tablespoon light corn-oil spread
1 cup sliced onions
Salt
1/2 pound smoked lean smoked ham, coarsely chopped
1/2 teaspoon each pepper and thyme
3 pounds baking potatoes, peeled
2/3 cup all-purpose flour
1 quart low-fat (1%) milk
1 tablespoon chopped fresh parsley

recipe directions
Preheat oven to 350*F. Coat 13×9-inch baking dish with 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 skillet 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. 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 with parsley and bake uncovered 15 minutes more, until potatoes are tender.

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