This would be a great dish to make this week to use up leftover ham from Easter, as well.
The key here is to slice the potatoes as thin as you can. I used a combination of gold potatoes and large, red potatoes because that is what I had on hand. Normally, I use regular russets when I’ve made the larger version in the past.
Ingredients:
3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
8 – 10 large potatoes, peeled
Kosher salt
1/2 teaspoon red pepper flakes (optional)
1 – 1 1/2 cups chopped ham (shaved or cubed)
1 cup cubed or shredded Swiss cheese
Fresh or dried thyme (optional)
