Scalloped potatoes with smoked ham

1. Heat oven to 350°F.
2. Coat 13x9 inch baking dish with vegetable cooking spray.
3. Discard green portions from leeks.
4. Slice white portions of each lengthwise in half; cut crosswise into slices.
5. Rinse leeks well to remove all sand; drain.
6. Heat water and spread in dutch oven or nonstick skilled over high heat.
7. Add leeks, sliced onions, and ½ teaspoon salt; toss to coat well.
8. Reducei heat to low; cover and simmer, stirring until leeks and onions are tender, 10 minutes.
9. Stiri in ham, ¾ teaspoon salt, the pepper, and thyme.
10. Cook uncovered, stirring over medium-high heat until liguid is evaporated and leeks and onions are golden.
11. Meanwhile, slice potatoes thin.
12. Place flour in large bowl; gradually whisk in milk until smooth.
13. Gradually stir into leek-onion mixture.
14. Bring to boil over high heat, stirring until thickened; boil 1 minute.
15. Spoon ½ cup milk mixture into bottom of prepared pan. Top with half the sliced potatoes.
16. Spoon half of remaining sauce over potatoes.
17. Arrange remaining potatoes; cover with remaining sauce.
18. Cover dish with foil and bake 1 ¼ hours.
19. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender.
20. recipe by : ladies" home journal - jan.