Ham and Leek Scalloped Potatoes

1. Place the thinly sliced potatoes in a large bowl and cover with water to keep them from browning.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the leek to the hot oil and cook until it has softened, about 5 minutes.
4. Meanwhile, mince the garlic and herbs.
5. Add the minced garlic and herbs to the pan and cook for 1 minute more. Remove from heat.
6. Preheat your oven to 400 F. Grease an 8×8-inch baking dish.
7. Drain the water off of the potatoes.
8. Add the leek-garlic-herb mixture, the whipping cream, and the salt to the potatoes. Toss to coat.
9. In the greased baking dish, place 1/3 of the potatoes in an overlapping even layer. Drizzle some of the cream from the bottom of the bowl over the potatoes.
10. Add ½ of the ham and 1/3 of the shredded cheese in an even layer on top of the potatoes.
11. Gently pour half of the chicken broth over the layer.
12. Add another layer of 1/3 of the potatoes. Drizzle with cream mixture.
13. Top with remaining ham and 1/3 of the cheese.
14. Add another layer with the remaining potatoes. Pour remaining cream on top.
15. Gently pour the chicken broth over the layer.
16. Top with the remaining cheese.
17. Cover the baking dish with aluminum foil.
18. Bake for 45-55 minutes until the potatoes are soft and the cream has thickened.
19. In the last 10 minutes of cooking time remove the foil to make the cheese on top brown and delicious.

Adapted from Pinch of Yum.