Instructions: 1. Heat oven to 350F. Coat 13x9 inch baking dish with vegetable cooking spray.

2. Discard green portions from leeks. Slice white portions of each lengthwise in half; cut crosswise into slices. rinse leeks well to remove all sand; drain.

3. Heat water and spread in Dutch oven or nonstick skilled over high heat.

Add leeks, sliced onions, and 1/2 teaspoon salt; toss to coat well. Reduce heat to low; cover and simmer, stirring until leeks and onions are tender, 10 minutes.

4. Stir in ham, 3/4 teaspoon salt, the pepper, and thyme. Cook uncovered, stirring over medium-high heat until liguid is evaporated and leeks and onions are golden.

5. Meanwhile, slice potatoes thin.

6. Place flour in large bowl; gradually whisk in milk until smooth.

Gradually stir into leek-onion mixture. Bring to boil over high heat, stirring until thickened; boil 1 minute.

7. Spoon 1/2 cup milk mixture into bottom of prepared pan. Top with half the sliced potatoes. Spoon half of remaining sauce over potatoes. Arrange remaining potatoes; cover with remaining sauce.

8. Cover dish with foil and bake 1 1/4 hours. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.