Scalloped Potato & Ham Gratin
1 cup heavy cream
1 1/4 cups milk
1 sprig fresh thyme
3 garlic cloves, chopped
1/4 teaspoon ground nutmeg
2 pounds russet potatoes, scrubbed and thinly sliced
Salt and freshly ground black pepper
1 1/2 cups diced ham
3/4 cup grated Parmesan
3/4 cup grated sharp cheddar
Preheat the oven to 375 degrees F.
In a saucepan, over medium flame, heat the cream, milk, sprig of thyme, chopped garlic and nutmeg.
While cream mixture is heating, butter a 9"x13" casserole dish.
Using half of the potato slices, place a layer of potato in an overlapping pattern on the bottom and season with salt and pepper. Distribute the ham evenly over the potatoes.
Remove cream from heat and pour half over the potatoes and ham layer. Sprinkle half of each of the cheeses on the layer.
Top with the remaining potato slices. Pour the remaining cream mixture over the potatoes and top with the rest of the cheeses.
Cover with a "Pammed" piece of foil. Be very careful putting this in the oven - it will be a full pan.
Bake for 30 minutes. Remove the foil and continue baking until cheese browns and the potatoes are fork tender, about 15-20 minutes.
Yield 4 to 6 servings
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