2015: Potato Crock Monsieur Pie

  • Chef: Hidemi Walsh
2015: Potato Crock Monsieur Pie


  • 1 refrigerated 9 inch pie crust
  • 10 Thin Slices Ham
  • 1 tablespoon Unsalted Butter
  • 2/3 cup Instant Mashed Potatoes
  • 2 tablespoons Grated Parmesan Cheese
  • 1 cup Unsweetened Almond Milk
  • 1 cup Finley Grated Rumiano Monterey Jack Cheese
  • Salt and Black Pepper to taste


1. Place the pie dough into a 9 inch pie pan followed by the package directions. Bake in preheated 400 degrees F oven for 7-8 minutes. Remove the pan from the oven and set aside. 2. Put the almond milk into a microwave safe cup and microwave on high for 20-30 seconds (just warm it up). 3. In a saucepan, melt butter over medium heat. Stir in mashed potatoes. Reduce heat to medium-low and add almond milk little by little stirring constantly. Cook until thickened. Add parmesan cheese, salt and black pepper to taste. Stir to melt cheese. Remove the saucepan from the heat and set aside. 4, Arrange ham slices on the crust. Put the mashed potatoes over the ham slices. Sprinkle the Monterey jack cheese over the top. Bake in preheated 400 degrees F oven for 6-8 minutes until the cheese are melted.

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