Cheesy potato gratin with ham

Turn the oven on to 200 °C, convection if you have it.

Peel the 800 g of potatoes, then cut them into rounds 3 to 4 mm thick.

Put the rounds in a saucepan of cold salted water, bring it to a boil, then let it simmer for 5 min. Drain well in the colander.

In the mixing bowl, mix 20 cl of cream, 10 cl of milk, the nutmeg, salt and pepper. Cut the 200 g of ham into strips.

Brush the baking dish with the tablespoon of olive oil.

Spread half the potatoes in the dish, add half the ham and half the sauce. Repeat with the rest of the potatoes, ham and sauce. Only use half the cheese between the layers.

Spread the other half of the shredded cheese over the top, so 50 g.

Bake at 200 °C for 25 to 30 min, until the top is nicely golden and a knife slides in with no resistance.

Take the dish out and let it rest 5 min before serving, so the sauce sets a little.