For Jim. Always in my heart and in my thoughts. Forever young.
Tuesday, March 29, 2011
Ham Pot Pie with Scalloped Potatoes 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 tsp. salt
1/2 tsp. freshly ground black pepper
1 small onion, cut into 1/2 inch slices
1/3 lb. sliced very thin or julienne strips of cooked ham slice
2 1/2 cups heavy cream
1 tbsp.. Dijon mustard
2 cups freshly grated Swiss cheese
Preheat the oven to 400 degrees. Butter a 13 by 9-inch baking pan. Spread a layer of the 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 potatoes until you have used all the potatoes in 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 overnight at this point. Bring to room temperature before baking).
When ready to bake, cover 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.