I have given this recipe for scalloped potatoes to many people. Most of them have raved about it. I cooked it for Christmas Day and proclaimed it to be the best scalloped potatoes I have ever eaten.

Part of it is the fact that it has plenty of ham in it. It also has plenty of whipping cream in it, lots of onions, lots of cheese and just plain old dry mustard. But the single most important ingredient of all is the brown sugar and while the recipe calls for a cup and a half, I think that two cups is not too much.

Anyway here is what you will need. Start with a good deep casserole.

8 larger Yukon Gold potatoes cut into thin rounds

12 slices American cheese

1 onion diced

1 ham steak cut into bite sized pieces

2 heaping teaspoons of dry mustard

1 ½ cups brown sugar or bump it up to 2 cups for a really rich flavor

1 cup heavy whipping cream

This is comes in two layers. Start with one layer of potato rounds. On top of that put half the onion and half the ham. On top of that put half the mustard and half the brown sugar. Cover all with six slices of cheese. Repeat that for one more layer.

On top of that pour the whipping cream and bake at 350 for 2 hours. This one can run over so maybe use a cookie sheet on the bottom of the casserole dish. Let the potatoes sit and settle for 15 minutes, then prepare for a wonderful taste treat!

Bon Appétit!

Update on Robbie: He is still in Great Falls. He is doing well. He misses writing and is hoping to get back at it soon!