Scalloped Ham Potatoes And Leeks - cooking recipe

Ingredients

6 cups russet potatoes, peeled and sliced
1 large leek, washed and chopped
1 (2 ounce) jar sliced pimientos, drained
4 1/2 tablespoons flour
12 ounces ham, cooked and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
2 tablespoons butter

Preparation

Preheat oven to 350.
Arrange one third of potatoes in a greeased 2.5 quart casserole dish. Sprinkle with a third of the leeks and pimientos, then 1 1/2 tablespoons flour. Add a layer of half the ham slices.
Add half of remaining potatoes, leeks and pimientos. Top with remaining ham slices and 1 1/2 tablespoons flour.
Top with a final layer of potato slices, sprinkle with remaining flour, leeks, pimientos and salt and pepper.
Pour milk over all. Dot with butter.
Cover and bake 35 minutes. Uncover and bake 30 minutes longer, or until potatoes are tender and liquid is reduced to desired consitency.
Let stand 5 minutes before serving.