Procedure

In a large stock pot bring about 1 gallon of salted water to a rolling boil.

While waiting for the water to boil slice potatoes thin about 1/8 inch (you can use a knif or a mandolin if you have one).

When the water baoils blanch the spuds for about 3-4 minutes.

Take them out of the water and in a buttered casserole dish begin to lay the potataoeson the bottom Now add cheese (both).

Then sprinkle on some ham.

Repeat process till all the potatoes are gone or you run out of cheese.

Finish the dish with a layer of cheese.

Add the cream.

Bake for about 335-45 minutes.

Switch th temp to broil and watch as the cheese bubbles and browns.

Remove and let rest about 10-1`5 minutes.

This will allow the cream to be absorbed and the dish to cool.

Enjoy!