Ingredients
3 pounds red potatoes, peeled and thinly sliced1 medium onion, chopped8 tablespoons butter, divided20 sheets phyllo dough (14x9 inches)2 cups sour cream2 cups cubed fully cooked ham2 cups shredded cheddar cheese7 teaspoons fresh dill weed, divided2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon pepper1 large egg, lightly beaten2 tablespoons half-and-half cream
Preparation
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 tablespoon butter until tender; set aside.
Melt remaining butter. Brush a 13x9-in. 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 teaspoons dill, garlic powder, salt and 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.
