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Ham and Scalloped Potato Pie

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Ham and Scalloped Potato Pie
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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Traditional ham and scalloped potatoes get a delicious makeover in this savory casserole baked in a flaky pie crust.
Updated May 6, 2021

Ingredients

  • 1 bag (20 oz) refrigerated home-style potato slices
  • 3 tablespoons butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 1 cup shredded Swiss cheese (4 oz)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups cubed cooked ham
  • 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

400 Calories, 23g Total Fat, 14g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Total Fat
23g
0%
Saturated Fat
10g
0%
Sodium
870mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
1g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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