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Ingredients
- 1 1/2 c. Chicken broth
- 1/2 c. Heavy cream
- 3 clv garlic
- 1 tsp Sage
- 1 1/2 lb Ham steak,center cut
- 4 lrg Baking potato
- 1/2 lb Cheddar cheese, sharp,shredded Grnd black pepper
Directions
- Cut ham into slices about 1/2 inch thick. Peel and thinly slice potatoes.
- Preheat oven to 375 . Butter a shallow 3 qt baking dish. In a small saucepan, combine the broth, cream, garlic, and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 min. Meanwhile, trim any fat from the ham steak, if using, and remove and throw away the center bone. Cut the ham steak of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 of the shredded cheese. Repeat the layers of potatoes, diced ham, and shredded cheese. Top with the remaining potatoes and the remaining cheese. Remove the broth-cream mix from the heat. Remove and throw away the garlic cloves. Season the mix to taste with the pepper and pour over the layered vegetables, distributing it as proportionately as possible. Bake, uncovered, till the potatoes are tender when peirced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 min before serving.
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