Preheat the oven to 400° and butter a shallow
9-by-13-inch baking dish. In a medium saucepan,
bring the heavy cream to a simmer. Add the
garlic and nutmeg and season with salt and
pepper. Keep warm.
Using a mandoline, slice the potatoes crosswise
1/8 inch thick. In a small bowl, combine the
pecorino and Parmigiano cheese. Arrange one
fourth of the potato slices in the prepared
baking dish, overlapping them slightly.
Sprinkle 1/4 cup of the cheese, 1 tablespoon of
the parsley and one third of the ham over the
potatoes. Repeat the layering two more times.
Top with a final layer of potatoes and sprinkle
with the remaining 1/4 cup of cheese. Pour the
cream mixture over and around the potatoes.
Bake for 25 to 30 minutes, until the potatoes
are tender and bubbling and the top is golden
brown. Let stand for 15 minutes. Sprinkle with
the remaining 1 tablespoon of parsley and
serve.
|