Scalloped potatoes with leeks and smoked ham

Prep

1. Gather ingredients

   Get everything together and chop the veggies.

   

   
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2. Soak potatoes

   Soak the potatoes to lessen the starch. Drain well and add 1tsp of olive oil, 1/2 tsp of salt, 1/4 of pepper, and 1/4 of dry thyme. Mix.

   

    

   
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3. The mold

   Grease the mold (around 23cm x 30cm) and preheat the oven to 190°C (or 375°F) and place the rack in the middle if you will cook right away. 

   
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Salsa Bechamel

1. Preheat the pan

   In a hot pan melt 1 TBL of olive oil with 2 TBL of butter. Add the leeks and garlic and cook until soft.

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2. Flour

   When the veggies are soft, add the flour and cook for 1-2 minutes, constantly stirring.

   

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3. Liquid

   Add the milk and broth (or bean liquid - image - or water) gradually. It's important to keep stirring to avoid lumps.

   
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4. Season

   Season the sauce with salt, pepper, and thyme to taste. The sauce should not be thick. It will keep cooking in the potatoes.

   
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Put the casserole together

1. Layer

   Layer the potatoes with the ham on top, and then a little sauce.

   

   Repeat the layers at least twice. You should end up with at least 3 layers, finishing with ham and sauce.

   Do not overfill the mold. It will expand when cooking.
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2. Parmesan

   Add a layer of parmesan. 

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3. Oven

   Bake the casserole for 40-50 minutes or until the potatoes are soft and the sauce is boiling. Remove and rest for 10-15 minutes (it is extremely hot coming out of the oven).

   
   If it os not brown on top, you can broil it for a few minutes or raise the temp to 200°C (400°F) for the last few minutes.
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