Ham & Potato Au Gratin

8-10

Servings

30 mins

Prep Time

Amount / Quantity	Ingredients
2 lbs.	russet potatoes, peeled and sliced with mandoline
6 oz.	cooked Jones Dairy Farm ham, diced
1 1/4 cup	heavy cream
2 Tbsp.	melted butter
1/2 tsp.	sea salt
8 oz.	gruyere cheese, shredded by hand
3	sprigs of thyme, leaves removed from stem (about 1 tablespoon), plus more for garnish
	Fresh cracked black pepper to taste

Preheat oven to 350 degrees F.
Prep potatoes. Wash, dry, peel, and thinly slice potatoes using a mandoline slicer.
Prep cream mixture. In a large glass measuring cup, melt butter. Stir in heavy cream and sea salt.
Layer au gratin. In a generously buttered (or spray with cooking spray) 2.4 qt. baking dish, layer about 1/3 of the sliced potatoes so they are slightly overlapping each other in an even layer, 1/3 of the cream mixture, 1/3 of the diced ham, 1/3 of the thyme, and 1/3 of the shredded cheese. Repeat with the remaining two layers, but don’t add cheese on top layer yet.
Cover with foil and bake for 60-80 minutes, until potatoes are fork tender. Remove foil, top with remaining shredded cheese, and bake for another 15-20 minutes, until cheese is melted and golden brown. Garnish with thyme and serve with freshly cracked pepper to taste.
MAKE AHEAD: Follow recipe and bake for 60-80 minutes, without the top layer of cheese on it. Cook until potatoes are fork-tender. Let cool completely, top with remaining cheese and thyme, and cover in aluminum foil in the refrigerator for up to 24 hours. Take out of the fridge about an hour before cooking to come to room temperature. Bake at 350 degrees for about 40-60 minutes, until heated through and the cheese is golden brown.