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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds new potatoes |
2 tablespoons butter or margarine |
1 small leek, sliced |
1 medium onion, sliced and separated into rings |
1 cup chopped cooked ham |
3 tablespoons all-purpose flour |
2 tablespoons water |
1 1/2 cups beef broth |
1/4 teaspoon pepper |
3 tablespoons chopped fresh parsley |
3 tablespoons chopped fresh chives |
1 tablespoon lemon juice |
1 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed |
1 teaspoon chopped fresh or 1/4 teaspoon 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. Sauté 5 to 7 minutes or until leek is tender.
3. Stir together flour and 2 tablespoons 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.
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