1cupcheese (fontina, gruyere, Swiss or firm mozzarella) grated
salt
1-2dashespepper (more or less)
TOPPING
2-4tablespoonsfreshly grated Parmesan cheese
1½tablespoonsbutter (softened)
Instructions
Pre-heat oven to 400F (200C), grease an 8 inch (20 cm) baking dish with 1 tablespoon of butter and sprinkle the bread crumbs on top.
Wash, peel and thinly slice the potatoes, place the slices in a bowl of cold water and let sit 30 minutes, drain and towel dry before placing in baking dish.
In a small bowl mix together the milk, Parmesan cheese and chopped thyme, set aside.
On the bread crumbs, place a layer of ⅓ of the potatoes, sprinkle with a sprinkle of salt and a dash or two of pepper, drizzle with ⅓ of the milk parmesan mixture, ⅓ of the shredded cheese and ½ of the ham continue with the layers, the last layer add the remaining potato slices, salt and pepper, milk mixture, shredded cheese, sprinkle with the Parmesan cheese and dot with the butter. Bake for approximately 30-45 minutes or until tender, broil for approximately 3 minutes to brown on top. Enjoy!
Notes
Don't over salt, sometimes parmesan cheese can be on the salty side.To store leftover ham and potato casserole, cover the casserole dish with plastic wrap or transfer to an airtight container and keep in the refrigerator for up to 4 days.Reheat in the oven at 350°F until warmed through or in the microwave until heated. Stir if needed while reheating.You can also freeze leftovers. Cool completely then transfer to an airtight container. Freeze for up to 3 months, thaw in the refrigerator and then reheat. Texture may change slightly upon thawing but will still be delicious.