Tomato-Ham Casserole Country Style

2 c potatoes, sliced thin
salt
pepper
1 large onion, sliced thin
2 tsp thyme, crumbled
1 thick slice ham, trimmed (1 1/2 to 2 lb)
2 c chopped tomatoes and juice

Preheat oven to 350. Butter a 1 1/2 quart covered casserole dish. Cover the bottom of dish with potatoes and sprinkle with salt and pepper to taste. Spread onions on top and scatter with thyme. Lay ham over the onions, pour on the tomatoes, cover, and bake for about 1 hour, or until potatoes are tender. (Omit the tomatoes and substitute 2 c milk for a different variation.)

-Laura Sprague (The Fannie Farmer Cookbook)