2 Piecrust, blind baked

2 1/2 cups milk

2 cups low sodium chicken broth

1 1/2 teaspoons salt

13 cloves garlic, minced

3 bay leaves

3 pounds russet potatoes, peeled, and thinly sliced

6 ounces ham, cubed

1 1/2 cups heavy cream

2 cups grated Gruyere cheese

2 cups grated Parmesan cheese

1 teaspoon thyme

4 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon freshly ground black pepper

Preheat oven to 350˚F. Line the piecrusts with parchment paper or aluminum foil and fill each with pie weights. Bake until the crusts just set, about 20 minutes. Remove from the oven and remove weights. Allow to cool.

Preheat oven to 350˚F.

Combine the milk, water, 1 teaspoon salt, garlic, and bay leaves in a large saucepan over medium-high heat. Once the mixture is hot, add the potatoes and gently stir to combine. Bring to a boil and cook, stirring occasionally, until the potatoes are tender, about 8 minutes. Drain the potatoes (the cooking liquid may be reserved to form the base of a soup).

Line each of the baked piecrusts with:

Half of the potatoes.

Cover with Ham.

Pour 1/4 cup cream on top of the potatoes in each pie.

Sprinkle 1/2 cup Gruyere & 1/2 cup Parmesan on top of cream in each pie.

Arrange 1 tablespoon butter on each pie.

Arrange the remaining potatoes in each pie.

Sprinkle 1/2 teaspoon thyme on top of potatoes in each pie.

Pour 1/2 cup cream in each pie.

Dot each pie with 1 tablespoon butter.

Sprinkle with remaining cheese.

Sprinkle each pie with salt and pepper.

Bake the pies until golden brown and bubbly, about 30 minutes.

Note: I use Polish shaved ham, almost a pound. Also, this is the meal that I made for my nephew Joshua and he said “Aunt Charlene, you are one of the only people I know that can make dinner taste as good as dessert.” How sweet is that?

Recipe from: Emeril’s Potluck

Comfort Food with a Kicked-Up Attitude