Ham and Potato Pie

HAM AND POTATO PIE

6 large all purpose potatoes (about 3 lb.)
1 pkg. (10 oz.) pie crust mix
6 oz. cheddar cheese
3 Tbsp. flour
1 lg. onion, sliced
2 cups leftover ham pieces or cubed boiled or baked ham
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 cup milk
1 Tbsp. butter of margarine
1 lg. egg yolk
1/2 cup half-and-half

Scrub the potatoes. Peel and thinly slice the potatoes. Place potatoes in a large glass bowl; cover with cold water; set aside. Prepare pie crust mix as package label directs. Using hands, press and shape dough into a ball; wrap in plastic wrap and set aside. Coarsely grate the cheddar cheese. Place in a small bowl; add the flour and toss to mix well. Preheat oven to 350 degrees. Lightly grease a shallow 2 quart baking dish. Drain the potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with the minced garlic, the salt, pepper and nutmeg as you layer. Pour the milk over the top; dot with butter and set aside. Roll the pie dough into appropriate shape for your baking dish. Gently lift the dough and place on top of the ham and potato mixture in the baking dish to completely cover. Turn under edges of dough and decoratively flute with your fingers. Cut vents in the dough to allow steam to escape while baking. Mix the egg yolk with 1 Tbsp. of the half-and-half; brush over the dough to glaze. Bake 60 minutes or until crust is golden brown and potatoes are fork tender. Remove baking dish from the oven; pour the remaining half-and-half through the vents in the top of the crust. Let stand 15 minutes before serving. Makes 8 servings.