Ham Pot Pie
Topped w/ Scalloped Potato Gratin this pie is a perfect way to use up leftover ham. It's a great dish for brunch, or a Sunday dinner, and it can be made a day ahead. Serve it with fruit, or a fruit and vegetable salad, on the side.
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 pound ham, sliced very thin, or julienne strips of thicker ham slices
2 1/2 cups heavy cream
3 large eggs
1 tablespoon Dijon mustard
2 cups freshly grated Swiss cheese
1. Preheat the oven to 400 degrees F. Butter a 13 X 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.
2. In a bowl, beat together the cream, eggs, and mustard. Pour the mixture over
the potatoes, and sprinkle the top with the grated cheese. (The pie may be
refrigerated overnight at this point before serving. Bring it to room
temperature before baking.)
3. 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. Serves 6 to 8.