Peel and cut potatoes into thick slices and parboil for about 6 – 7 minutes, until just starting to get tender but not breaking up.
Drain and set aside. Fry a chopped shallot and a crushed clove of garlic for a few minutes, to soften, then add cooked ham cut into
small chunks – I like to slice it quite thickly and then pull it into small pieces, like “pulled pork”! Fry this for another couple
of minutes, then tip into a shallow casserole dish. Add the parcooked potato slices and mix well, seasoning with freshly ground
black pepper and some thyme leaves (or a pinch of dried thyme), leaving a neat layer of potatoes on the top. Now make a cheese sauce
by melting a Tbs of butter and stirring in a Tbs flour. Cook the roux for a couple of minutes, then add whole milk, stirring and
simmering until you have a nice smooth thickish sauce. Stir in a good handful of grated sharp cheddar cheese, and, when melted,
pour the sauce over the potatoes and ham. Sprinkle more grated cheddar on top and bake in a 180°C oven for about 30 minutes, until
bubbling and the top is golden brown. Serve with a green veg such as broccoli.