Scalloped Potatoes and Ham (Cream and Herbs)

Potatoes are my favourite food. It might be a little unconventional, but it is true. Mashed potatoes. Baked potatoes. French fries. Crispy potatoes. The list goes on and on. However, homemade scalloped potatoes has to be one of my all-time favourite ways to enjoy potatoes. There is that little crisp on top and it’s creamy, perfection.

3 cups heavy or whipping cream
2 cloves garlic, chopped
1 tsp. dried thyme leaves
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 cups cooked ham, chopped or thick cuts
1½ lbs all-purpose potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 Tbsp. fresh flat-leaf parsley, chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter an 8x8" baking dish.

Combine the cream, garlic, thyme, salt, and pepper in a heavy saucepan. Bring to a boil, reduce to a simmer, and cook until the sauce has reduced by about one third, 9-11 minutes.

Layer potatoes in a prepared baking dish. Then layer or sprinkle half the ham, followed by half the onion. Pour half the reduced cream mixture over these layers. Repeat the layering.

Place the dish in the center of a rimmed baking sheet (in case it bubbles over). Bake on the center rack of the oven until the potatoes are tender and the top is golden brown and bubbly 1 hour.

Remove the dish from the oven and let it rest for 10 minutes before serving. Sprinkle with the chopped parsley.