Ham-Potato Phyllo Bake

Name: Ham-Potato Phyllo Bake
Ingredients: 3 pounds red potatoes, peeled and thinly sliced; 1 medium onion, chopped; 8 tablespoons butter, divided; 20 sheets phyllo dough (14x9 inches); 2 cups sour cream; 2 cups cubed fully cooked ham; 2 cups shredded cheddar cheese; 7 teaspoons fresh dill weed, divided; 2 teaspoons garlic powder; 1 teaspoon salt; 1/2 teaspoon pepper; 1 large egg, lightly beaten; 2 tablespoons half-and-half cream

13 ingredients

5 steps

Ingredients

3 pounds red potatoes, peeled and thinly sliced
1 medium onion, chopped
8 tablespoons butter, divided
20 sheets phyllo dough (14x9 inches)
2 cups sour cream
2 cups cubed fully cooked ham
2 cups shredded cheddar cheese
7 teaspoons fresh dill weed, divided
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
2 tablespoons half-and-half cream

Directions

1

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.
2

Melt remaining butter. Brush a 13x9-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.
3

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.
4

Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill.
5

Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares.