Scalloped Ham, Potatoes and Leeks

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  • 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


  1. Heat oven to 350 degrees F.
  2. Arrange 1/3 of potatoes in a greased 2 1/2-quart casserole dish.
  3. Season with salt and pepper.
  4. Sprinkle with a third each of leeks, red peppers, then 1-1/2 tablespoons flour.
  5. Add a layer of half the ham.
  6. Add half of remaining potatoes, salt and pepper, leeks and red pepper.
  7. Top with remaining ham and 1-1/2 tablespoons flour.
  8. Top with final layer of potatoes, sprinkle with remaining 1 1/2 tablespoons flour, remaining leeks, red, pepper, and salt and pepper.
  9. Slowly pour milk over all.
  10. Dot with butter.
  11. Cover and bake for 35 minutes.
  12. Uncover and bake for 30-35 minutes more, or until potatoes are tender and liquid is reduced to desired consistency.
  13. Let stand for about 5 minutes before serving.

8 servings