ham and potatoes au gratin

Ingredients

– 3-4 large potatoes, thinly sliced
– 1 cup diced cooked ham
– 1/4 cup unsalted butter, softened
– 1/2 cup grated Gruyère cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh thyme, chopped (optional)

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare potatoes: In a large pot, combine sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain potatoes and set aside.
3. Assemble gratin: In a greased 9×13-inch baking dish, create a layer of potatoes. Top with diced ham, then sprinkle with Gruyère and cheddar cheese. Dot the top with softened butter.
4. Add cream and garlic: Pour heavy cream over the potatoes and sprinkle with minced garlic.
5. Repeat layers: Repeat the layers two more times, ending with a layer of cheese on top.
6. Season and bake: Season with salt, pepper, and chopped thyme (if using). Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
7. Serve: Remove from oven and let cool for a few minutes before serving.

Tips and Variations

– Use leftover ham or prosciutto for added flavor.
– Add some diced onions or bell peppers to the layers for extra flavor.
– Substitute other cheeses, such as Parmesan or fontina, for a different flavor profile.
– Serve with a side salad or roasted vegetables for a complete meal.