ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Potatoes with Ham

Yield 4 servings


  • 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

How to Make It

  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.