Ham Pot Pie Topped w/ Scalloped Potatoes
List of Ingredients
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
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.
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.)
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.
Recipe
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