18 December 2012

Mandolin Ham Pie

OK, so sometimes I have to create. This is hardly a unique recipe but it worked out well.
  • About 2 pound red potatoes
  • 3 Tbs unsalted butter
  • 1 Tbs olive oil ( save the good stuff, EVOO is not required)
  • 1 large red or sweet white onion (about 1 pound)
  • 1/2 to 1 pound cooked ham, sliced into 1/8th inch think slices
  • 8 oz. extra sharp cheddar cheese
  • 8 oz. fresh mozzarella cheese
  • 8 oz. American Cheese slices, or Swiss slices
  • 4 oz. Romano or Parmesan grated
  • 2 C. heavy cream
  • 1/8 tsp freshely grated nutmeg
  • Salt and Pepper to taste
  • optionally, 1/2 Tbs dried dill, or basil

Pre-heat oven to 425f.

Melt the butter in a large oven proof skillet (I use a large cast iron pan.) While you build the pie, have the pan over low heat.

Set the mandolin for 1/8th inch slices. Slice potatoes and set aside. Slice onion and set aside separately. Using either the mandolin or a box grater, grate the cheddar and set aside. Slice the mozzarella into thin pieces.

Arraign 1/2 the potato slices in an even layer in the pan. Cover with a layer of onions, then the ham spread evenly over the onions. Sprinkle the cheddar in an even layer over the ham, top with the mozzarella. The mozzarella won't cover completely, simply dot it over so that no one side or area has a lot more than another.

Cover with the remaining potatoes, the salt, nutmeg, pepper and herb if using. Be a bit careful with the salt, the cheeses are already salty! I generally do not salt at all, but everyone's taste is different. Pour in the cream.

Top with the sliced cheese and then the grated cheese.

Bake at 425f for about 25 minutes or until the top is browned and cream is largely absorbed by the potatoes.

Let stand for 10 minutes slice into wedges and serve from the pan. Be careful, the pan will still be hot!

Not a low fat dish, but a simply lovely two dish meal with your favorite salad.

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