Recipe(tried): Scalloped Potatoes and Ham

My chef son-in-law showed me this trick many years ago to prevent curdling. You use heavy cream instead of the roux/hotmilk recipe. If you're not worried about cholesterol, this recipe makes the best scalloped potatoes ever!

SCALLOPED POTATOES AND HAM

5 large baking potatoes, or Yukon Golds
butter to grease the casserole dish
1 small clove garlic (used only to rub the dish)
1 medium onion, diced
1 slice ham (in vacuum sealed pkgs.) (optional use) trimmed of fat and bone and cut into bite sized chunks
salt and pepper to taste
1 pint container, plus 1 cup heavy (whipping) cream, warmed (3 cups)
Shredded Swiss cheese (optional)

Peel and slice the potatoes. Place into high sided buttered casserole dish. Rub the buttered sides and bottom of the casserole with a small garlic clove, then discard. (I use the oblong Corning casserole for this)

Dice the onions and add to potatoes, then add the ham pieces. Salt and pepper to taste. Stir to mix ingredients.

Warm the heavy cream in the microwave, just so it's not icy cold from the refrigerator, will help speed the cooking time. Then pour the heavy cream over all.

Place in 375 degree F oven and bake uncovered for approximately 45 minutes until top is browning and bubbling. If desired, at this point you can stir in some shredded Swiss cheese and let bake and re-brown for another 15 or 20 minutes or until potatoes are done. If you are not using the cheese, let the potatoes continue cooking for another 15-20 minutes or until potatoes are soft when you pierce with a knife.

It's important to let the casserole sit out for at least 15 minutes before serving so the juices thicken a bit more. It also tastes better if not boiling hot!