Scalloped Potatoes with Ham
Creamy shallot and garlic sauce coats thinly sliced potatoes with leftover ham, topped with melted gruyère and parmesan for a comforting oven-baked casserole.
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Ingredients
- 1 Tbsp. butter, softened
- 1 medium shallot, quartered
- 2 cloves garlic
- 1 1/4 cup heavy cream
- 1 Tbsp. fresh thyme leaves
- 2 lb. russet potatoes, peeled and sliced very thinly
- Kosher salt
- Freshly ground black pepper
- 12 oz. left over ham, sliced 1/4” thick
- 2 oz. Gruyère, finely grated
- 2 tbsp. freshly grated Parmesan
- Freshly chopped parsley, for garnish
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