Ham Pot Pie Topped with Scalloped Potato Gratin
A sure-fire way to use up leftover ham and please even the pickiest eater in the family.
5 to 6 medium red potatoes, unpeeled and sliced 1/4-inch thick
1 1/2 teaspoons salt
Freshly ground black pepper to taste
1 small onion, cut into thinly sliced rings and separated
2 cups thinly sliced ham
2 1/2 cups heavy cream
3 large eggs
1 tablespoon Dijon mustard
2 cups shredded Swiss cheese
- Preheat the oven to 400°F (205°C).
- Generously butter a 13 x 9 x 2-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 rings, a layer of ham, and then another layer of potatoes and season once again with some of the salt and pepper. Repeat process ending with a final layer of potates.
- In a bowl, beat together the cream, eggs, and mustard. Pour mixture over the potatoes, and sprinkle the top with the shredded cheese.
- Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender and the cheese is nicely browned. Serve immediately.
Makes 6 to 8 servings.