Ok, I will start by saying I am sure I still HAVE the old Good Food magazine the recipe came from but it's safely stored "somewhere"...so this is more the method than specific quantities as we tend to just do it by eye now. It was billed as a "use up Christmas leftovers" recipe at the time.
Ingredients:
Blue cheese, crumbled (Recipe says Stilton, we sometimes used Cashel blue or similar)
Leftover ham, shredded
Fresh rosemary, chopped
Freshly ground black pepper
Potatoes, finely sliced
Turkey stock
In an ovenproof dish that you have buttered well, lay a layer of potatoes to fully cover the bottom. Over the potatoes, sprinkle a handful of shredded ham and a handful of crumbled stilton. Scatter a decent pinch of freshly chopped rosemary and a good grind of pepper over this. Cover with another layer of potatoes.
Continue to layer up potatoes, then ham/cheese/seasonings, then potatoes - until the dish is almost full to the top. But leave a small gap. Top layer is potatoes. (This is the only layer that you want to try and have neat - the rest don't really matter, just try to fill in gaps as you go but not having too thick a layer of potato in any 1 spot).
Pour on enough hot stock to come halfway up the potatoes - it should not be at the top of the dish.
Cook in a hot oven (fan 180 degree C) for about an hour or until potatoes underneath are soft and cooked when tested with a knife and the top is golden and crispy.
Put dish on table and stand back as it is devoured.
Don't use too much rosemary - just a pinch in each layer - as it can make the dish taste "soapy" if there's too much. And there's plenty of salt in the cheese and ham so you don't need any extra, only pepper.