PARMESAN SCALLOPED POTATOES WITH HAM

PARMESAN SCALLOPED POTATOES WITH HAM 2 1/2 lbs Yukon Gold potatoes cut into 1/8-in-thick slices 3 cups chopped ham 1 tablespoon olive oil 1/2 onion diced 3 garlic cloves minced 1 10.5 can cream of mushroom soup 1/2 cup mayonnaise 1 cup milk 1 cup heavy cream 3/4 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon pepper Preheat oven to 400 degrees Heat a skillet on medium high add olive oil, onions and cook until soft about 2-3 minutes add garlic and cook another minute. Remove and Place in a large bowl. In that same bowl add cream of mushroom soup, mayo, milk, cream and salt and pepper. Whisk until combined. Place 1/3 of the potato slices into a 13x9 baking dish. Spoon 1/3 cream sauce over potatoes and add half of the diced ham. Then another layer of potatoes, sauce and the rest of the ham. Add the final layer of potatoes and the rest of the sauce. Sprinkle Parmesan cheese over the top. Cover with foil and bake 45 minutes. Remove cover and bake another 25 minutes or until potatoes are fork tender Let potatoes sit 10 minute then serve! **For all those mayo haters, I like the tangy flavor the mayo gives but feel free to substitute for cream.