Creamy Scalloped Potatoes With Wild Leeks
Creamy Scalloped Potatoes with Wild Leeks
4 cups thinly sliced potatoes
3 tablespoons butter or margarine
1/4 cup opion, finely chopped
1/2 to 3\4 cup chopped wild leeks
1 1/2 cups cubed ham (optional)
Heat 3 tablespoons butter/margarine in saucepan over low heat until melted.
Blend in flour, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk then reheat to boiling, stirring constantly.
Boil and stir 1 minute
Arrange sliced potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion, 1/2 of the wild leeks and half of the cubed ham. Add 1/3 of the white sauce.
Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine.
Cover and cook in 350 degree oven 30 minutes. Uncover and cook 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving.
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