Pre heat oven to 200c fan forced.
Place potato slices in a low sided (see notes) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
In a small bowl, combine mustard, garlic and 2-3 tablespoon cream and mix until smooth.
Add garlic and mustard mixture to remaining cream, mixing to combine.
Remove potato from oven, pour cream mixture evenly over potato slices and bake uncovered for a further 10 mins.
Meanwhile, pound out the thicker parts of the thighs to even them out and place them smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each end and tie around the middle with kitchen string or secure with toothpicks (see notes).
Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 teaspoon of cream mixture over each parcel.
Bake uncovered for 35 mins, basting again with cream mixture half-way through, until chicken is cooked and potato is tender.