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Scalloped Ham, Potatoes and Leeks
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 for 35 minutes.
Uncover and bake for 30-35 minutes more, or until potatoes are tender and liquid is reduced to desired consistency.
Let stand for about 5 minutes before serving.
Leftover Ham Recipes
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