Recipe by BrendaM
Another recipe I want to try soon. This is also from McCalls Cooking School cookbook.
Top Review by Toonces23
I have been making this dish for years, it is my brothers favorite. Any time I cook a ham he asks me to make this. So glad I found it as I have miss placed my copy and couldn't remember exactly how it is done. Thanks for sharing!
- 6 large potatoes (3 pounds)
- 1 (10 ounce) package pie crust mix
- 6 ounces cheddar cheese (grated)
- 3 tablespoons all-purpose flour
- 1 large onion, slice
- 1 -2 cup leftover ham, pieces (cubed)
- 2 garlic cloves, minced
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon ground nutmeg
- 1 cup milk
- 1 tablespoon butter or 1 tablespoon margarine
- 1 egg yolk
- 1⁄2 cup half-and-half cream
Directions See How It's Made
- Scrub potatoes, pare and slice very thin.
- Put potatoes in a large glass bowl and cover with cold water; set aside.
- Prepare pie crust mix according to package directions; wrap in plastic and set aside.
- Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
- Preheat oven to 350°F.
- Lightly grease a shallow two quart oval, round or rectangular baking dish.
- Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
- Pour on milk; dot with butter and set aside.
- On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
- Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
- Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
- Bake 60 minutes or until pstry is golden brown and potatoes are done.
- Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.