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Preheat the oven to 400 degrees F. Butter a
shallow 3-quart baking dish. In a medium
saucepan, melt the butter over medium heat. Add
the leeks and thyme and cook, stirring
occasionally, until the leeks are softened,
about 5 minutes. Sprinkle with the flour; stir
and cook 2 minutes. Whisk in the milk and half-
and-half, bring to a simmer and cook until
thickened, about 5 minutes. Season with the
nutmeg, salt and pepper. Remove from the heat.
Peel and thinly slice the potatoes about 1/8
inch thick. Spread about 1 cup of the cream
sauce in the bottom of the buttered baking
dish. Layer with half of the potatoes, half of
the cheddar and all of the ham. Spread with
another cup of sauce. Layer the rest of the
potatoes over the top, then add the rest of the
sauce. Sprinkle with the remaining cheddar, the
breadcrumbs and parmesan.
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