HAM, CHEDDAR, AND POTATO GRATIN

1 1/2 cups chicken broth
1/2 cup heavy (whipping) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 center-cut ham steak, about 1 1/4 pounds (or 1 1/4 pounds baked ham, sliced 1/2 inch thick)
4 large baking potatoes, peeled, thinly sliced
1/2 pound sharp cheddar cheese, finely shredded
Ground pepper

Preheat oven to 375 degrees F. Butter a shallow 3-quart 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 minutes.

Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch dice.

Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third 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 mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered ingredients, distributing it as evenly as possible.

Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand about 15 minutes before serving.

Servings: 6
Source: Cabin Cooking: Good Food for the Great Outdoors, Williams-Sonoma Outdoors Series, recipes by Tori Ritchie