Ham-Potato Phyllo Bake
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
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
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1Place 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.
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2Melt 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.
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3Top 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.
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4Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill.
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5Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares.
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