Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1 1/2

 pounds

 Yukon Gold potatoes -- small and quartered

16

 ounces

 ham slice -- fat free -- diced

3

 tablespoons

 unsalted butter

1

 tablespoon

 dijon mustard

1/2

 cup

 water

1/4

 cup

 fat-free sour cream

1/4

 cup

 cheddar cheese -- low sodium

1/4

 teaspoon

 seasoned salt

1/8

 teaspoon

 seasoned pepper

1/8

 teaspoon

 ground cloves

1

 teaspoon

 maple syrup

1

 small

 sweet onion -- sliced thin

1

 tablespoon

 water

1

 tablespoon

 cornstarch

Heat butter in large frying pan until melted. Add ham, potatoes and onions.

Pour water over potato mixture and cover and cook for 30 minutes.

Mix dijon, sour cream, cheese, salt, pepper, cloves, and maple syrup together. Pour over potato mixture.

Heat sauce until boiling. Mix cornstarch with water and add to sauce. Boil until sauce thickens.

NOTES : Use the baby potatoes. There is no need to peel them. Cut them in half if real small or quarters if larger.

Makes 8 Servings