Peel the potatoes and cut them in half or into not-too-thick slices. Boil them in salted water. They should not become too soft. Drain and let them dry.

Grease a baking dish with a little butter and place a layer of potatoes, cover with ham, then cheese, and add cream to cover. I usually season the cream with salt or bouillon and pepper, but it's important to check the taste of the ham, as it can sometimes be a bit salty.

Make several layers, at least three, and finish with cheese. Add parsley for garnish and bake at 340°F (170°C) until the top is golden and bubbly.

Serve with a salad, or with slices of tomato and avocado.