Han and Potato Pie

Submitted to recipe goldmine.com by Noni Arnold, Australia

This is a very filling and delicious meal. This size will feed 4 or 5 adults easily. This is a family favourite of ours and I hope you will enjoy it as much as we have. You may need to adjust the quantities as we tend to cook by instinct rather than measurement. I have tried to guess the right amounts but most people will find that they will find the right combination to suit themselves according to how large a pie they make.

1 large (400g) tin of shoulder or leg ham
    (it must be tinned, fresh is too dry)
6 - 8 large potatoes
8 large eggs
175 - 250ml fresh thickened cream
Parmesan cheese
Salt and pepper

Peel and slice the potatoes and boil them until just cooked so they don't crumble. Thinly slice the tinned ham. Grease a casserole dish or baking dish with butter or margarine. Place a layer of potato on the bottom of the dish, alternating with layers of ham until reaching the top of the dish. Finish with a layer of potato. Beat the eggs and add cream, parmesan cheese, salt and pepper. Only add enough cream to turn the eggs a pale colour, they should be more yellow than white. Pour the egg mixture over the pie until it fills the empty spaces and covers the top. Do not overfill as the egg will expand during cooking and may overflow. Sprinkle more parmesan cheese, salt and pepper over the pie and pop into a moderate oven (180/350 degrees) for about an hour and a half or until the egg is cooked in the centre when checked with a knife.