Ham and Potato Gratin

Tuesday January 1

Though we wondered whether we could adapt our favorite Turnip Gratin to use potatoes, we decided to be safe and stick to what we usually do.
This time we sliced Yukon Golds paper-thin with the Benriner, and boiled them until tender before layering them alternately with thin-sliced Christmas ham (there's still a ton of it) and grated cheddar cheese in our buttered one-meal-for-two-people pyrex casserole. Then we poured on the cream and mustard, but unfortunately we got overenthusiastic with the latter - Dijon mustard is always stronger than you think it is.
Still, it's basically a good winter dish, and we'll keep tinkering with it.