Potato and Ham Gratin

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • Place the potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil. Cook for 25 minutes or until the potatoes are tender when pierced with a knife but still slightly firm. Drain. Let cool for 15 minutes.
  • Peel the potatoes and slice into rounds about 1/2 inch (1 cm) thick. Set aside.
  • Slice half of the ham into strips. Set the remaining whole slices aside.
  • Meanwhile, in a skillet over medium heat, soften the onions in the butter until translucent and golden. Add the wine and continue to cook until completely evaporated. Add the strips of ham and continue to cook for 1 minute. Season with salt and pepper. Set aside.
  • Slice the cheese in half horizontally, then cut each half into two or four pieces, depending on the size of the cheese.
  • Place half of the potato slices in a 16-cup (4 litre) baking dish. Top with the onion mixture. Cover with the remaining potatoes. Nestle the whole slices of ham among the potatoes, tearing them to fit as needed. Cover with the 35% cream. Top with the cheese, crust-side up. Place the baking dish on a baking sheet.
  • Bake for 50 minutes or until the cheese is nicely browned. Let cool for 10 minutes before serving.