This casserole is a nice twist on the classic scalloped potatoes and it is a meal when served with a salad on the side.
2 shallots, finely chopped
3 large baking potatoes (or 6 – 8 medium potatoes) peeled and thinly sliced – use your food processor for slicing or a mandolin
2 cups diced ham from a baked ham (or thick slices from the butcher)
2 cups grated Gruyere cheese (or equivalent cheese)
4-6 green onions including tops, sliced
2 cups whole milk (or 1 cup milk and 1 cup cream)
Salt (~ ½ teaspoon) and pepper (~ ¼ teaspoon) to taste
¼ teaspoon thyme (optional)
Preheat oven to 400 degrees.
Butter a 2-2.5-quart baking dish that is at ~2 ½ inches deep.
Arrange half of potato slices in a layer in the dish. Top with the ham and spread in an even layer. Sprinkle with half of the cheese, half of the shallots, and half of the green onions. Sprinkle with salt and pepper to taste. Layer the remaining potatoes on top, and sprinkle with remaining shallot, onions, and cheese.
Combine the broth and cream and pour evenly over the potatoes. Bake at 400 degrees in the middle of the oven until bubbly and browned at the edges for ~ 45 – 60 minutes.
Serves 6-8 or more