3 Tbsp. olive oil
1 lb. cooked ham, julienned
1/2 lb. asparagus, cut into 1-inch pieces
1/4 cup hot water
1 lb. yukon gold potatoes, cut into 1/2-inch slices
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
1 shallot, minced
1/2 cup white wine
1/2 cup cream
1/4 cup grated parmigiano reggiano
Preheat the oven to 350°F.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the ham and cook until crispy, about 8 minutes. Transfer the ham to a shallow gratin dish.
Add the asparagus and water to the skillet and cook until the water evaporates, about 5 minutes. Transfer to the gratin dish.
Add 1 tablespoon of the oil to the skillet. Add the potatoes in a single layer. Sprinkle with the salt and pepper. Cook until lightly browned on both sides, about 10 minutes, turning once or twice. Transfer to the gratin dish and spread evenly over the ham and asparagus.
Add the remaining 1 tablespoon of oil to the skillet. Add the shallot and cook 1 minute. Add the wine and cook until evaporated, about 5 minutes. Add the cream and reduce by half. Pour over the ham mixture and sprinkle with the parmigiano.
Bake until the potatoes are tender, about 30 minutes.