1     pound of tiny new potatoes cut into slices

1/3  thinly sliced leek

3/4  cup chopped low-fat and low-sodium cooked ham

3     onz reduced-fat Swiss cheese cut into small pieces

1 1/4 cup fat-free milk

1     tblsp all purpose flour

3/4  of refrigerated or frozen egg product. thawed

2     tsp snipped fresh thyme 

1/4  tsp pepper

Nonstick spray

 

In a large saucepan cook the sliced potatoes in a small amount of lightly salted boiling water for about 10 minutes or until tender, add the leeks during the last minutes of cooking, when it is done, drained the leek and potato mixture.

Spray a 2-quart baking dish with the nonstick coating and layer the potatoes and leek in the bottom of the dish.  Sprinkle the ham and the cheese over the potatoes.

In a medium bowl stir the milk into the flour until smooth, add the egg product, thyme and pepper.  Pour the mixture over the ham, cheese and potatoes.

Preheat the oven to 350 degrees and cook for 30 to 40 minutes or until a knife inserted in the center comes out clean.  Serve while hot.

(23 g carbohydrates, 1 g fiber, 13 g protein)