Scalloped Ham, Potatoes and Leeks

8 servings

5 large russet potatoes, peeled and sliced
1 large leek (white and light green part), washed well and chopped
1/2 cup chopped red bell pepper
4 1/2 tablespoons all-purpose flour
12 ounces ham, cut into bite-size pieces
Salt and freshly ground pepper
1 3/4 cups milk
2 tablespoons butter

Heat oven to 350 degrees F.

Arrange 1/3 of potatoes in a greased 2 1/2-quart casserole dish. Season with salt and pepper. Sprinkle with a third each of leeks, red peppers, then 1-1/2 tablespoons flour. Add a layer of half the ham. Add half of remaining potatoes, salt and pepper, leeks and red pepper. Top with remaining ham and 1-1/2 tablespoons flour. Top with final layer of potatoes, sprinkle with remaining 1-1/2 tablespoons flour, remaining leeks, red, pepper, and salt and pepper. Slowly pour milk over all. Dot with butter. Cover and bake 35 minutes.

Uncover and bake 30-35 minutes more, or until potatoes are tender and liquid is reduced to desired consistency. Let stand about 5 minutes before serving.