Categories: Vegetables- Potatoes

Ingredients

• 2 lb. new potatoes
• 2 Tbsp. butter or margarine
• 1 small leek, sliced
• 1 medium onion, sliced and separated into rings
• 1 cup chopped cooked ham
• 3 Tbsp. all-purpose flour
• 2 Tbsp. water
• 1 1/2 cups beef broth
• 1/4 tsp. pepper
• 3 Tbsp. chopped fresh parsley
• 3 Tbsp. chopped fresh chives
• 1 Tbsp. lemon juice
• 1 tp. chopped fresh dill or 1.4 tsp. dried dillweed
• 1 tsp. chopped fresh or 1/4 tsp. dried tarragon
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain. peel and slice potatoes; set aside.
2. Melt butter in a skillet over medium heat; add leek, onion, and ham. Saute 5 to 7 minutes or until leek is tender.
3. Stir together flour and 2 Tbsp. water. Add flour and 2 Tbsp. water. Add flour mixture, broth, and pepper to ham mixture. Cook over medium heat, stirring occasionally, until thickened and bubbly. Stir in parsley and next 4 ingredients. Stir in reserved potato. Sprinkle with cheese.

Email to a friend | Print this recipe | Back