Trust me, it’s the sauce that changes everything here.

Preheat your oven to 375°F (190°C).

Roll out the low-carb pie crust and fit it into a 9-inch tart pan. Trim any excess dough.

Layer the thinly sliced potatoes in the crust, slightly overlapping them.

Sprinkle the diced ham evenly over the potatoes.

In a mixing bowl, whisk together the heavy cream, eggs, garlic powder, salt, and black pepper.

Pour the cream mixture over the potatoes and ham, ensuring even coverage.

Sprinkle the shredded cheddar cheese over the top.

Bake in the preheated oven for 35-40 minutes, or until the cheese is golden brown and the potatoes are tender.

Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

Garnish with chopped fresh chives before serving, if desired.

For a different flavor profile, try using Gruyère or Swiss cheese instead of cheddar. You can also add sautéed onions or mushrooms for additional depth of flavor. If you’re looking to reduce the fat content, substitute half-and-half for the heavy cream. For a vegetarian version, omit the ham and add more vegetables like spinach or bell peppers. To make the dish even lower in carbs, consider using a cauliflower crust instead of a traditional pie crust.