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1.
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Place the thinly sliced potatoes in a large bowl and cover with water to keep them from browning.
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2.
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Heat the olive oil in a large skillet over medium heat.
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3.
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Add the leek to the hot oil and cook until it has softened, about 5 minutes.
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4.
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Meanwhile, mince the garlic and herbs.
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5.
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Add the minced garlic and herbs to the pan and cook for 1 minute more.
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Remove from heat.
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6.
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Preheat your oven to 400 F. Grease an 8x8-inch baking dish.
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7.
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Drain the water off of the potatoes.
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8.
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Add the leek-garlic-herb mixture, the whipping cream, and the salt to the potatoes.
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Toss to coat.
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9.
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In the greased baking dish, place 1/3 of the potatoes in an overlapping even layer.
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Drizzle some of the cream from the bottom of the bowl over the potatoes.
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10.
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Add 1/2 of the ham and 1/3 of the shredded cheese in an even layer on top of the potatoes.
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11.
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Gently pour half of the chicken broth over the layer.
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12.
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Add another layer of 1/3 of the potatoes.
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Drizzle with cream mixture.
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13.
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Top with remaining ham and 1/3 of the cheese.
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14.
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Add another layer with the remaining potatoes.
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Pour remaining cream on top.
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15.
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Gently pour the chicken broth over the layer.
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16.
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Top with the remaining cheese.
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17.
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Cover the baking dish with aluminum foil.
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18.
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Bake for 45-55 minutes until the potatoes are soft and the cream has thickened.
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19.
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In the last 10 minutes of cooking time remove the foil to make the cheese on top brown and delicious.
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Adapted from Pinch of Yum.
