2 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 medium onion, minced
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces Parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoons salt
1/2 teaspoon ground black pepper
2 cups smoked ham, chopped
Preheat oven to 425 degrees
In a large pot over medium heat, sauté butter and onions until caramelized.
Add garlic and sauté for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.
Reduce heat, cover, and simmer on low until the potatoes are tender. Discard the bay leaves, stir in ham and then pour the entire mixture into a buttered 9″ casserole dish. Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.
Cool slightly and serve warm.