Country-Style Herbed Potato Pie

• lemon pastry dough (Lemon Pastry)
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 lbs baking potatoes, peeled and sliced 1/8 inch thick
• 1 cup shredded emmenthaler cheese or 1 cup swiss cheese
• 6 ounces cooked ham, cut into 1/2 x 4 inch slices
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 tablespoons butter, cut into 1/2 inch pieces
• 1 egg, beaten with 1 teaspoon water, for glaze
• 2 egg yolks
• 12 cup heavy cream

1. Roll out half the pastry and fit it into a 9-inch pie pan.
2. Preheat oven to 425.
3. In a small bowl, combine the herbs; set aside.
4. Layer 1/3 of the potatoes in the pie shell, sprinkle with 1/3 each of the herbs, cheese, and ham.
5. Sprinkle each layer lightly with salt and pepper; repeat layering.
6. Dot the top with butter.
7. Roll out the remaining pastry to fit the top; moisten the edges with the egg glaze and seal.
8. Cut a 1/2 inch round hole in the center of the pastry to make a vent, insert a small metal funnel, then brush the crust with the egg glaze.
9. Bake for 20-30 minutes, until the potatoes are tender.
10. Beat the egg yolks and cream; pour the mixture into the funnel in the pastry.
11. Remove the funnel and shift the pan to distribute the cream; bake 10 minutes longer.
12. Cool at least 10 minutes before slicing.

lemon pastry, fresh chives, chervil, fresh basil, parsley, baking potatoes, emmenthaler cheese, ham, salt, ground black pepper, butter, egg, egg yolks, heavy cream

Taken from www.food.com/recipe/country-style-herbed-potato-pie-397777 (may not work)