Ham and Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
medium |
potatoes -- sliced 1/8" thick |
|
1 |
large |
ham center slice -- cut into 4 pieces |
|
1 |
cup |
milk -- 2% low fat |
|
1/4 |
teaspoon |
pepper |
|
2 |
cloves |
garlic -- minced |
|
1 |
medium |
onion -- diced fine |
|
2 |
tablespoons |
Dijon mustard |
|
1/2 |
teaspoon |
ground cloves |
|
2 |
tablespoons |
butter |
|
1 |
tablespoon |
cornstarch |
|
1 |
tablespoon |
water |
| Cook potatoes in boiling water for 15 minutes. Drain. |
| Layer sliced potatoes in a 1 quart casserole dish. Cover with ham slices. |
| Melt butter in a saucepan. Add onions and garlic and cook until soft and translucent. |
| Add milk, pepper, Dijon mustard and cloves. Heat until boiling. |
| Stir cornstarch in water to make a paste. Add to milk mixture. Stir until thickened. |
| Pour sauce over ham and potatoes. Cover. |
| Bake at 350°F for 30 minutes. Makes 4 servings. |
| Per Serving: 262 Calories; 11g Fat (37.7% calories from fat); 11g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 585mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. |