Ham Pot Pie Topped with Scalloped Potato Gratin

Pot Pies by Diane Phillips

Cost: $ Preparation Time: 20 minutes
Difficulty Level: 2 Servings: 6-8

5 medium red potatoes, sliced 1/4 inch thick
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 small onion, cut into 1/2-inch slices
1/3 lb ham, thinly sliced, or thicker julienne ham slices
2-1/2 cups heavy cream
3 eggs
1 tablespoon Dijon mustard
2 cups freshly grated Swiss cheese

Preheat the oven to 400 degrees F. Butter a 13 by 9-inch baking pan.
Spread a layer of potatoes on the bottom of the pan, and sprinkle the
potatoes with some of the salt and pepper. Cover the potatoes with a few
of the onion slices, a layer of ham, and then another layer of potatoes.
Season and continue the layering process until you have used all the
potatoes for the final layer.
In a bowl, beat together the cream, eggs, and mustard. Pour the mixture
over the potatoes, and sprinkle the top with grated cheese. (The pie may
be refrigerated at this point before serving. Bring it to room
temperature before baking.)
When ready to bake, cover the casserole with aluminum foil and bake it
for 30 minutes. Uncover and bake for an additional 30 minutes, until the
potatoes are tender, and the cheese is golden. Serve immediately.

The Gourmet Connection


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