Scalloped Potatoes & Ham

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours

Ingredients

1 tbsp. unsalted butter, softened

1 medium shallot, peeled, quartered

2 garlic cloves

1 1/4 c. heavy cream

2 thyme sprigs

2 lb. russet potatoes (about 3 large), peeled, very thinly sliced (ideally with a mandoline)

Kosher salt

Freshly ground black pepper

12 oz. baked ham, sliced 1/4" thick, divided

2 oz. Gruyère, finely grated (about 1 cup)

2 tbsp. finely grated Parmesan

Chopped fresh parsley, for serving

Directions

Arrange a rack in center of oven; preheat to 375°. Grease a 2-qt. shallow oval baking dish or medium ovenproof skillet with butter. In a small saucepan over medium-low heat, bring shallots, garlic, cream, and thyme to a simmer. Cook, stirring occasionally, until shallots and garlic are very tender, about 15 minutes. Let cool slightly; discard thyme. Scrape into a blender and blend until smooth.

Spread one-third of cream sauce in bottom of prepared dish. Top with half of potatoes; season with salt and pepper. Top with half of ham, then another third of the sauce. Repeat with remaining potatoes, ham, and sauce. Tightly cover dish with foil.

Bake ham and potatoes until sauce is bubbly and potatoes are tender, about 1 hour.

Remove foil and top with Gruyère and Parmesan.

Turn on broiler. Broil, watching closely, until cheese is bubbly and golden, about 4 minutes.

Top with parsley.

Nutrition

• Calories: 513
• Total Fat: 33 g
• Saturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 120 mg
• Sodium: 695 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 22 g