This by far my favorite scalloped potatoes and ham recipe. They are cooked slow and are creamy and delicious! I still think grandma makes them best!
This recipe fits in a 2 quart baking dish. You can adjust the recipe accordingly for different pans.
Approximately 6 medium russet potatoes
1 quart of heavy whipping cream
3 cups cubed ham
1 stick butter (salted)
6 teaspoons Wondra flour (This is the brand that grandma uses)
1/2 medium onion chopped
dash of salt
dash of pepper
Grease baking dish.
Cube the ham, cut the potatoes and dice the onion and set aside.
Start with a layer of potatoes on the bottom of the baking dish (approximately 1 1/2 cups).
Next and a 1/4 cup on onions.
Cut the stick of butter into 12 slabs. Place 6 pieces on top of the onion.
Add one cup of ham.
Sprinkle a dash of salt and pepper.
Sprinkle 2 teaspoons of Wondra flour over the top.
Repeat for two more layers (or what you pan allows). You will want to leave at least 1/2 inch from the top.
Pour heavy cream over the top until it is almost to the top of the last layer.
Preheat oven to 325 degrees. Bake covered for 45 minutes. Make sure you put the baking dish on top of a cookie sheet, if you get to close to the top of you pan it may bubble over. If it starts to bubble over remove the lid for the remaining time. If you remove the lid start stirring every 15 to 20 minutes.
Reduce heat to 300 degrees and remove cover. Bake for an additional 90 to 105 minutes while gently stirring every 15 to 20 minutes.
Remove from oven when desired thickness is achieved and potatoes are tender.
Let rest for 10 minutes before serving.