I'm often asked to bring this savory dish to potlucks. The filo is crisp and golden brown, and the dill tastes so good with the rich filling. —Tracy Hartsuff Lansing, Michigan
- 3 pounds red potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 8 tablespoons butter, divided
- 20 sheets phyllo dough (14 inches x 9 inches)
- 2 cups (16 ounces) sour cream
- 2 cups cubed fully cooked ham
- 2 cups (8 ounces) shredded cheddar cheese
- 7 teaspoons dill weed, divided
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, lightly beaten
- 2 tablespoons half-and-half cream
- 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 tablespoon butter until tender; set aside.
- Melt remaining butter. Brush a 13-in. x 9-in. 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 teaspoons 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 remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares. Yield: 12-15 servings.
Originally published as Ham-Potato Phyllo Bake in Taste of Home February/March 2007, p7
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