Potatoes au Gratin

In a small saucepan over low heat, combine the heavy cream, butter, garlic, salt, and pepper. Heat just until the butter melts.

Remove from heat and set aside.

In a medium bowl, combine the Gruyere and mozzarella cheeses.

Slice gold or russet potatoes 1/4-inch thick.

Place 1/3 of the potatoes in an even layer in the bottom of a prepared baking dish.

Top with 1/3 of the cream mixture and 3/4 cup of the shredded cheese.

Add 1/2 cup of ham and 1/2 teaspoon of fresh thyme.

Repeat for the second and third layer, but don’t add any cheese or thyme to the third layer.

Cover tightly with foil, and bake at 350°F for 1 hour or until the potatoes are soft and cooked through.

After an hour, uncover, add the remaining cheese, and bake for another 10-15 minutes until the cheese is bubbly and browned.

Allow the potatoes to set for 10 minutes before serving.

Serve as a side dish with your favorite entree.

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