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Ham Stacks Au Gratin With Thyme

Yields1 ServingTotal Time45 mins

 24 2-INCH THINLY-SLICED SQUARE HAM PIECES -(JOHN F. MARTIN BONELESS DINNER HAM
 6 tbsp HEAVY CREAM
 ½ tsp SALT
 9 2-INCH DIAMETER YUKON GOLD POTATOES, OR CREAMER POTATOES, RED, WHITE, OR A COMBINATION
 ¾ cup GRUYERE CHEESE, SHREDDED (ABOUT 2 1/2 OUNCES)
 2 tsp FRESH THYME, CHOPPED, PLUS SPRIGS FOR GARNISH, OR 1 TEASPOON DRIED THYME
 FLAKED SEA SALT , OPTIONAL
 COOKING SPRAY
1

Preheat the oven to 350 degrees F. Generously coat a 12-cup muffin pan with cooking spray and set aside.

2

In a small bowl, combine the whipping cream and salt, stirring to dissolve the salt.

3

Peel the potatoes if you’d like, then thinly slice them. Layer about 1/3 of the potatoes into the muffin cups, arranging the slices into neat stacks.

4

Spoon about 1/2 teaspoon of the cream mixture over each stack. Place a piece of ham on top, then sprinkle on about 1/3 of the cheese and 1/3 of the thyme.

5

Repeat another layer of potatoes, cream mixture, ham, cheese, and thyme. Finish with the remaining potatoes and remaining cream mixture.

6

Cover loosely with foil and bake for 35 minutes.

7

Remove the potato stacks from the oven, uncover, and sprinkle with the remaining cheese and remaining thyme.

8

Continue to bake uncovered until the cheese is golden and the potatoes are tender, 10 to 15 minutes.

9

Let stand 5 minutes before using a spoon or offset spatula to carefully remove the stacks from the muffin cups.

10

Garnish with thyme sprigs, sprinkle with flaked salt (if using), and serve.