A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ham Pot Pie
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- #47801
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
5 medium red potatoes, sliced 1/4 inch thick
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small onion, cut into 1/2-inch slices
1/3 pound ham, thinly sliced, or thicker julienne ham slices
2 1/2 cups heavy cream
3 eggs
1 tablespoon Dijon mustard
2 cups freshly grated Swiss cheese
directions
Preheat the oven to 400 degrees F. Butter a 13 by 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 grated cheese. (The pie may be refrigerated 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.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 15, 2013
While this dish is good, it's NOT a pot pie. It's a casserole at best. There is no crust or dough or anything that resembles a pie other than the creamy filling which makes it just a casserole. The only reason I'm being picky is because I was looking for an actual pot pie using ham. I did make this and it was good but it's not the recipe I was looking for and naming this as a pie might confuse people.