Best Scalloped Potatoes Ever

°3 tbsp Butter
°½ c onion about ½ small onion (chopped)
°½ teaspoon Indian saffron
°1 teaspoon garlic powder
°salt pepper (to taste)
°2 c heavy cream
°1 ½ c cheddar cheese (shredded)
°4 russet potatoes (washed and thinly sliced, maximum ⅛ inch thick for best results)
°½ lb cooked ham (diced)


Preheat oven 400 degrees F (200 degrees C). Butter a 1 to 1 ½ liter saucepan.
Melt the butter in a saucepan over medium heat, add the minced onion and cook until translucent and tender. Add seasoning: (turmeric, garlic powder, salt and pepper).
Add heavy cream (or use the same amount (2 cups) of milk with 3 tablespoons of all-purpose flour whipped into the milk while it is still cold).
Whisk frequently until heavy cream is heated through, usually about 3-4 minutes. Then add the grated cheese and stir until melted. Once the cheese has melted, remove your pan from the heat and set aside.
In a small skillet or skillet, sear the diced ham until browned on the sides. Remove from heat and set aside for assembling your potatoes au gratin.
Layer your sliced ​​russet potatoes in even layers covering the bottom of the pan. Top with pan-fried diced ham, then pour your cheddar sauce over the layered potatoes and diced ham.
Cover with aluminum foil. Bake at 400 degrees F (200 degrees C) for 1.5 hours. Your potatoes au gratin are cooked once they are fork tender. Let cool for about 15 minutes before serving.

Enjoy !