Classic Potato and Ham Gruyère Gratin

Preheat the oven to 475°F (240°C).

Rub a shallow round baking dish (about 9 inches / 22–23 cm wide and 4 cm deep) with the minced garlic, then generously butter the dish.

In a small saucepan, heat 1 cup of the heavy cream with any remaining garlic until it just reaches a gentle boil. Remove from the heat.

Arrange half of the sliced potatoes evenly in the prepared dish. Season lightly with salt and freshly ground black pepper.

Scatter the cubed ham over the potatoes, then sprinkle with about three-quarters of the grated Gruyère.

Layer the remaining potatoes on top and season again lightly with salt and pepper.

Carefully pour the hot cream over the layers, then add the remaining cream and finish with the rest of the cheese.

Bake at 475°F (240°C) for about 15 minutes, until the top begins to turn lightly golden.

Reduce the oven temperature to 375°F (190°C) and continue baking for about 50 minutes, until the potatoes are tender and the gratin is bubbling around the edges.

Remove from the oven and let the gratin rest for 10 minutes before serving. Garnish with chopped fresh parsley.