Ham and Scalloped Potato Pie

Traditional ham and scalloped potatoes get a delicious makeover in this savory casserole baked in a flaky pie crust. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 23, 2015

Make with

Gold Medal Flour

Ingredients

bag (20 oz) refrigerated home-style potato slices

tablespoons butter

tablespoons Gold Medal™ all-purpose flour

cups milk

cup shredded Swiss cheese (4 oz)

1/2

teaspoon salt

1/2

teaspoon freshly ground pepper

1 1/2

cups cubed cooked ham

Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (9 inch)

1/2

cup Progresso™ panko crispy bread crumbs

1/2

cup grated Parmesan cheese

tablespoon finely chopped fresh parsley

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1

Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
2

Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
3

In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
4

Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.