Ham & Potato Phyllo Bake 3 lbs red potatoes, peeled and thinly sliced 1 medium onion, chopped 8 Tbs. butter - divided 20 sheets phyllo dough (14 x 9 inches) 2 cups (16 oz) sour cream 2 cups cubed fully cooked ham 2 cups (8 oz) shredded cheddar cheese 7 tsp. dill weed - divided 2 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1 egg - beaten 2 Tbs half & half Place potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until tender; drain. In a small skillet, saute onion in 1 Tbs butter until tender; set aside. Melt remaining butter. Brush a 13 x 9 baking dish with some of the butter. Unroll phyllo sheets; trim to fit into dish. (Keep dough covered with plastic wrap and a damp cloth while assembling.) Place one phyllo sheet in prepared dish; brush with butter. Repeat twice. Top with half of the sour cream, potatoes, onion, ham and cheese. Combine 6 tsp dill, garlic powder, salt & pepper; sprinkle half over cheese. Layer with three phyllo sheets, brushing each with butter. Top with remaining sour cream, potatoes, onion, ham, cheese and seasoning mixture. Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill. Bake uncovered at 350 for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares.
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