"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham-Potato Phyllo Bake Recipe

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This recipe for Ham-Potato Phyllo Bake, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryAnn Lewis
Added: Tuesday, November 6, 2007


3 lbs. red potatoes, peeled and thinly sliced
1 medium onion, chopped
8 T. butter divided
20 sheets phyllo dough (14 x 9 inches)
2 c. sour cream
2 c. cubed fully cooked ham
7 tsp. dill weed, divided
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 egg, beaten
2 T. half-and half

Place potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until tender; drain. In a small-skillet, saute onion in 1 T. butter until tender; set aside. Melt remaining butter. Brush a 13 x 9 baking dish with some of the butter. Unroll phyllo sheets; trim to fit into dish. (Keep dough covered with plastic wrap and a damp cloth while assembling.) Place one phyllo sheet in prepared dish; brush with butter. Repeat twice.
Top with half of the sour cream, potatoes, onion, ham and cheese. combine 6 tsp dill, garlic powder, salt and pepper; sprinkle half over cheese. Layer with three phyllo sheets, brushing each with butter. Top with remaining sour cream, potatoes, onion, ham, cheese and seasoning mixture.
Layer with the remaining phyllo dough, brushing each sheet with butter. combine egg and cream; brush over top. Sprinkle with remaining dill.
Bake, uncovered, at 350 for 20 to 25 minutes or until heated through. Let stand for five minutes. Cut into squares.

Number Of Servings:
Number Of Servings:
12-15 servings.




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