# Components:
→ Vegetables
01 - 1.76 pounds potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 7 ounces Gruyère cheese, grated
05 - 6.8 fluid ounces heavy cream
06 - 1 tablespoon unsalted butter, for greasing and dotting
→ Meats
07 - 5.3 ounces cooked ham, diced
→ Herbs & Seasonings
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, adjust to taste
11 - Pinch of nutmeg
→ Optional
12 - 1 tablespoon chopped fresh parsley, for garnish
# Directions:
01 - Set the oven to 350°F. Grease a medium baking dish (approx. 8x12 inches) with butter.
02 - Place half of the sliced potatoes evenly in the dish. Distribute half of the chopped onion, minced garlic, diced ham, and grated Gruyère over the potatoes. Season with salt, pepper, thyme, and nutmeg.
03 - Repeat with the remaining potatoes, onion, ham, and cheese to create a second layer. Season again with salt, pepper, thyme, and nutmeg.
04 - Pour the heavy cream evenly over the assembled layers. Dot the surface with the remaining butter.
05 - Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbling.
06 - Allow the dish to rest for 5 minutes before serving. Garnish with chopped parsley if desired.
