Aardappel Taart - Belgian Potato Tart

• 1 tablespoon butter
• 1 leek, sliced
• 2 14 lbs potatoes, peeled and cut into 1inch cubes
• 4 ounces smoked ham, diced
• 14 ounces shortcrust pastry
• 1 cup heavy cream
• nutmeg
• salt and pepper

1. Preheat the oven to 350F and line a pie plate with 2/3rds of the pastry.
2. Place the potatoes in a saucepan cover with water bring to the boil then cook for 5 minutes.
3. Meanwhile, heat the butter in a frying pan, add the leeks and saute for about 5 minutes, stirring from time to time, until softened.
4. Add ham slices to leek and cook for 2-3 minutes, stirring from time to time.
5. Drain the potatoes and add to the ham and leek .
6. Mix well and season with salt, nutmeg and pepper.
7. Place ingredients into the lined pie plate and pour over the cream.
8. Roll the remaining pastry out thinly, cut into strips about 1/2-inch wide then criss-cross the strips over the filled pie.
9. Bake 60-70 minutes, or until the potatoes are cooked through.
10. Serve hot with poultry, meat, game or sausage.

butter, potatoes, ham, shortcrust pastry, heavy cream, nutmeg, salt

Taken from www.food.com/recipe/aardappel-taart-belgian-potato-tart-424062 (may not work)