Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon butter (at room temperature)
  • 1 1/3 cups half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper (to taste)
  • 1 to 2 garlic cloves (minced)
  • 2 1/2 pounds gold potatoes (about 6 medium)
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
  • 1 1/2 cups diced ham
  • 3 heaping tablespoons freshly grated Parmesan cheese

Instruction

  • Position oven rack in center of oven and preheat to 350°F. Grease a shallow 2 to 2 1/2-quart baking dish with softened butter.
  • In a saucepan set over low heat, combine half-and-half, salt, pepper, and garlic. Cook until bubbles just begin to form around edges of pan. Remove from heat and set aside.
  • Peel and slice the potatoes very thinly; pat dry with paper towels. Layer 1/3 of the potato slices in prepared baking dish. Pour 1/3 of the half-and-half mixture, 1/2 cup grated cheddar, 1/2 cup diced ham, and 1 heaping tablespoon Parmesan. Repeat layers two more times.
  • Bake, uncovered, for 1 to 1 1/2 hours, or until potatoes are completely tender when you insert a thin knife in the center. If surface is browned but potatoes are not tender after an hour, you may cover with foil and continue baking until potatoes are done to your liking. Allow to rest for 5 to 10 minutes before serving.