Last time we talked I was less than motivated in the kitchen. Sunny days & fun times spent with family have upped my energy level. I’ve got a recipe for you that is going to take some time in the kitchen. The results are worth it. You will be left with a savory, creamy ham & potato pie. Feel free to serve this with an ear of corn & mixed greens salad. If you are feeling like keeping a theme going, serve up some pie (apple, cherry, etc.) for dessert as well. 😊
This recipe is inspired by Emeril Lagasse. Emeri’s recipe calls for homemade pie crusts. I’ve honestly never used homemade pie crusts for this particular recipe. Pillsbury Pie crust is a great substitute here. If you decide to make your own pie crust, I’ve included his instructions below. Be sure to email me & let me know how it came out for you!
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch pieces
- 2 tablespoons solid vegetable shortening
- 3 tablespoons ice water
- Sift the flour and salt into a large bowl. Using your fingertips, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers until the dough just comes together; be careful not to overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
Ham & Potato Pies:
2 Pie crusts
2 1/2 C milk
- 2 C water
- 1 1/2 tsp salt
- 1 tsp minced garlic
- 2 bay leaves
- 3 pounds russet potatoes (6-8 medium), peeled and thinly sliced lengthwise (don’t do this too far in advance or they will brown
- 6 oz ham, cubed
- 1 1/2 C heavy cream
- 1 C grated Gruyere cheese (this can be hard to find – I use Swiss instead)
- 1 C freshly grated Parmesan cheese
- 1 tsp finely chopped fresh thyme (or dried is ok here too)
- 4 TBLS unsalted butter, cut into small pieces
- 1/2 tsp black pepper
- Prepare the piecrusts as described above. Roll out the 2 disks of dough and fit them into 9-inch pie pans. Crimp the edges. Refrigerate the piecrusts for at least 30 minutes. Preheat the oven to 350. Line the piecrusts with parchment paper or aluminum foil and fill each with pie weights. Bake until the crusts just set, about 20 minutes. Remove from the oven and remove weights. Allow to cool.
- **Or simply set out 2 Pillsbury pies from the freezer. 😊
- Preheat the oven to 350.
- Combine the milk, water, 1 tsp salt, garlic, and bay leaves in a large saucepan over medium-high heat. Once the mixture is hot, add the potatoes and gently stir to combine. Bring to a boil and cook, stirring occasionally, being sure to keep from sticking/burning to the bottom of the pan, until the potatoes are tender, about 8-11 minutes. Drain the potatoes.
- Line each of the baked piecrusts with half of the potatoes. Put ham over potatoes. Pour 1/4 C cream on top of the potatoes in each pie. Sprinkle 1/4 C Gruyere (or Swiss) and 1/4 C Parmesan on top of the cream in each pie. Dot pieces of 1 T butter on top of the cheese in each pie. Arrange the remaining half of the potatoes on top of the creamy mixture. Sprinkle 1/2 tsp thyme on top of the potatoes in each pie. Pour 1/2 cup of the remaining cream over each pie. Dot each pie with 1 T of the remaining butter. Sprinkle 1/4 C Gruyere (or swiss) and 1/4 C Parmesan on top of each pie. Sprinkle each pie with 1/4 tsp salt and 1/4 tsp black pepper. Bake the pies until golden brown and bubbly, about 30 minutes.