INGREDIENTS
<strong>Crust:</strong>
2
Idaho® Russet potatoes, peeled
1/2
to 3/4 cups all-purpose flour
2
eggs, beaten
<strong>Filling:</strong>
3 oz
Black Forest ham, diced
1
Idaho® Russet potato, peeled and diced
1
small leek, greens removed and discarded, washed and diced
2 oz
Fontina cheese, shredded
3
sprigs fresh thyme
Salt and pepper
<strong>Custard:</strong>
6
eggs
2 1/2 cups
milk
Salt and pepper
<strong>Lemon Hollandaise:</strong>
4
egg yolks
juice of 2 medium lemons, strained
1 lb
butter, melted and milk solids skimmed from surface
Salt and pepper
Tabasco sauce