Scalloped potatoes are tasty and pretty, and their only drawback is the bit o' work required to peel and thinly slice them. So, that's what you do first.
I had about 12 small potatoes, just a bit larger than fingerlings. The pan was an 8-x-8 pyrex, oiled with olive oil. That's important, because I've learned from experience that insufficient oiling leads to much sticking of potatoes.
Put a layer of the sliced potatoes on the bottom of the pan and sprinkle with a bit of olive oil and some salt and pepper. On this, sprinkle some grated cheese--I used a colby/jack combo because my children would be eating this, too, but I'd've used Gruyere where it only for me. I cut up the ham, about eight pieces sliced on the one setting at the deli, into centimeter pieces and sprinkled a bit of ham on this layer, too.
Continuing layering potatoes, salt, pepper, olive oil, cheese and ham until you run out of it all.
Finally, I mixed together 3/4 cup of chicken broth and 3/4 cup of heavy whipping cream and poured it over the top.
A sprinkling of cheese to cover the top, a covering with foil (important!), and this went into an oven preheated to 350 F for about 1.5 hours.
It smelled divine as it baked and emerged as a tasty hammy-cheesy potato dish that even my children would eat. We had this with green peas and buttered sourdough.
You can dress this up with a bit of flavor expansion by adding some canned, chopped poblano pepper to it and using jack cheese.