Cheesy Ham and Potato Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 221.6
- Total Fat: 10.3 g
- Cholesterol: 43.2 mg
- Sodium: 478.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.1 g
- Protein: 15.2 g
View full nutritional breakdown of Cheesy Ham and Potato Pie calories by ingredient
Introduction
This is a Gluten Free version of my mom's classic casserole. This is a Gluten Free version of my mom's classic casserole.Number of Servings: 8
Ingredients
-
Slurry:
1c Milk
1T corn starch
4 Large Red Potatoes cut 1/8 in or so
(I used a mandolin)
1/2 c onion
2 c left over Easter ham diced
Grated cheeses
4oz swiss
4 oz whatever else you have
Herbs, salt, pepper, and parm are all encouraged for flavor but not necessary.
Tips
Corn starch has a 1T to 1c liquid ration to work without having a really starchy flavor.
Directions
Preheat at 350 and butter a pie pan.
Heat up the onion and ham so the onions are translucent and ham has time to caramelize a little. This should no more than 5-10 m over medium high heat.
Slice up the potatoes with a very sharp or mandolin if you have it.
Layer one third of the potatoes on the bottom of the pie pan going up the sides as well. Salt (lightly) and pepper after each potato round adding whatever your favorite herbs are along the way. I used thyme and rosemary but whatever works for you! Next add a layer of cheese then a layer of ham mix. More potatoes. Ham and cheese. Potatoes. Ham and cheese. Last time for potatoes. I sprinkled a light top of parm and chives but these are very not necessary, just pretty. Mix the milk and cornstarch well and poor it slowly over the top of the potato masterpiece. Cover in foil. Bake for 40 or so minutes then remove the foil and bake another 10 or so.
Serving Size: serves 8 as a hearty side or the main plus a salad
Heat up the onion and ham so the onions are translucent and ham has time to caramelize a little. This should no more than 5-10 m over medium high heat.
Slice up the potatoes with a very sharp or mandolin if you have it.
Layer one third of the potatoes on the bottom of the pie pan going up the sides as well. Salt (lightly) and pepper after each potato round adding whatever your favorite herbs are along the way. I used thyme and rosemary but whatever works for you! Next add a layer of cheese then a layer of ham mix. More potatoes. Ham and cheese. Potatoes. Ham and cheese. Last time for potatoes. I sprinkled a light top of parm and chives but these are very not necessary, just pretty. Mix the milk and cornstarch well and poor it slowly over the top of the potato masterpiece. Cover in foil. Bake for 40 or so minutes then remove the foil and bake another 10 or so.
Serving Size: serves 8 as a hearty side or the main plus a salad
