Servings: 6
1 tbsp, softened
1, quartered
2 cloves
Heavy cream 
1 1/4 cup
Thyme leaves 
1 tbsp
Russet potatoes
2 lb, peeled and sliced very thinly
to taste
Ground black pepper 
to taste
Baked ham
12 oz, sliced (1/4-inch-thick)
2 oz, finely grated
Parmesan cheese
2 tbsp, grated
Leftover Ham Recipes: Potatoes+Ham
20 m
1 h 25 m
Ready in:
1 h 45 m
  1. Preheat the oven to 325° F (160° C/Gas mark 3). Butter a shallow baking dish.
  2. Combine shallots, garlic, heavy cream, and thyme in a saucepan over medium-low. Bring to a simmer. Cook for 15 minutes, or until soft. Remove the saucepan from heat. Allow to cool slightly. Transfer to a blender. Blend until smooth.  
  3. Spread 1/3 of the sauce in the bottom of the prepared baking dish. Top with 1/2 of the potatoes. Season with salt and ground black pepper to taste. Top with 1/2 the ham. Then, top with 1/3 of the sauce. Repeat with the remaining potatoes, ham, and cream sauce. Cover with foil. 
  4. Bake in the preheated oven for 45 minutes, or until the potatoes are tender.
  5. Remove the foil. Top with the cheeses. Broil for 5 minutes, or until golden. Serve and enjoy!