Tender potatoes layered with bits of ham, a classic bechamel sauce and melted cheese make this comfort food at its finest. Whether you serve this dish as an indulgent side for a holiday dinner or as a main dish casserole, the recipe is sure to win fans.
I like to use a flavorful Gruyere or other Swiss cheese. The key is to slice the potatoes thinly and evenly so they all cook at the same rate. For an even richer dish, substitute cream for some of the milk. Sprinkle a bit of minced parsley over the top after it comes out of the oven for a top-notch presentation.