Cook chicken breast over medium heat until cooked through. Set aside to cool until it can be handled.
Preheat oven to 350 and grease a 13×9 baking pan.
In a mixing bowl, whisk together sour cream, heavy cream, thyme, Dijon mustard and salt. Set aside.
Dice ham and chicken and set it aside.
If you have a mandolin slicer, slice potatoes thin. (If you don't have one just slice them thin with a knife.)
Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don't stack the potatoes but rather overlap a little bit if you have to.
Spread half of the diced chicken and diced ham over potatoes, evenly. Spread a third of cheese mix over the the meat. Sprinkle some salt on top. Drizzle some cream mixture over the cheese.
Repeat the second layer: third of potatoes, remaining chicken and ham, and third of cheese.
Pour some more cream sauce over the top, evenly all over.
Layer remaining potatoes on top. Spread remaining cream mixture and cheese over the potatoes.
Bake for 65-75 minutes until potatoes are done. You can stick a butter knife slowly in the middle and feel how easily it goes through the potatoes.
Note: **If you're trying to use up some holiday ham, this would be a very nice dish to make. You can even skip the chicken and just use your leftover ham.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.