Ham, Potato, and Leek Casserole
Here is a hearty one-dish dinner that could also be served at breakfast or brunch.
  1. 4-5 large russet potatoes, peeled and sliced 1-2 large leeks, white and tender green parts, chopped A 2-oz (56 g) jar chopped pimientos, drained 1/4 cup (60 ml) all-purpose flour 12 oz (340 g) sliced cooked ham Salt and freshly ground pepper to taste 1 1/2 cups (375 ml) milk or chicken stock 3 Tbs (45 ml) butter
Recipe Notes

Place one third of the potatoes in a greased 3-quart casserole or baking dish.

Sprinkle with one third of the leeks, pimientos, and flour.

Add half the ham.

Repeat, and finish with a layer of leeks, pimientos, and flour.

Season with salt and pepper – remember, the ham may be salty – and pour the milk over all.

Dot with butter and bake covered in a preheated 350F (180C) oven for 30 minutes.

Remove the cover and bake until the potatoes are tender and the liquid has thickened, 30 to 40 minutes.

Let stand for 10 minutes before serving.

Serves 4 to 6.