Categories: Main Dish, Potatoes

Ingredients

• lemon pastry dough
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 lbs baking potatoes, peeled and sliced 1/8 inch thick
• 1 cup shredded emmenthaler cheese or 1 cup swiss cheese
• 6 ounces cooked ham, cut into 1/2 x 4 inch slices
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons butter, cut into 1/2 inch pieces
• 1 egg, beaten with 1 teaspoon water, for glaze
• 2 egg yolks
• 1/2 cup heavy cream

Directions

1. Roll out half the pastry and fit it into a 9-inch pie pan.

2. Preheat oven to 425°.

3. In a small bowl, combine the herbs; set aside.

4. Layer 1/3 of the potatoes in the pie shell, sprinkle with 1/3 each of the herbs, cheese, and ham.

5. Sprinkle each layer lightly with salt and pepper; repeat layering.

6. Dot the top with butter.

7. Roll out the remaining pastry to fit the top; moisten the edges with the egg glaze and seal.

8. Cut a 1/2 inch round hole in the center of the pastry to make a vent, insert a small metal funnel, then brush the crust with the egg glaze.

9. Bake for 20-30 minutes, until the potatoes are tender.

10. Beat the egg yolks and cream; pour the mixture into the funnel in the pastry.

11. Remove the funnel and shift the pan to distribute the cream; bake 10 minutes longer.

12. Cool at least 10 minutes before slicing.

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