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1
Scrub potatoes, pare and slice very thin.
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2
Put potatoes in a large glass bowl and cover with cold water; set aside.
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3
Prepare pie crust mix according to package directions; wrap in plastic and set aside.
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4
Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
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5
Preheat oven to 350u00b0F.
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6
Lightly grease a shallow two quart oval, round or rectangular baking dish.
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7
Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
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8
Pour on milk; dot with butter and set aside.
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9
On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
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10
Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
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11
Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
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12
Bake 60 minutes or until pstry is golden brown and potatoes are done.
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13
Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.
