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  • Jefferson Adams

    Scalloped Potatoes with Ham and Cheese (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      A little ham helps these scalloped potatoes turn corners.


    Traditional scalloped potatoes benefit greatly from a bit of ham and onion. Photo: CC--Lori L. Saltieri
    Caption: Traditional scalloped potatoes benefit greatly from a bit of ham and onion. Photo: CC--Lori L. Saltieri

    Celiac.com 10/21/2017 - Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own.

    Ingredients:

    • 4 cups peeled and sliced potatoes
    • 2 cups diced ham
    • 4 ounces Cheddar cheese, diced
    • ½ onion, chopped
    • 2 cups milk
    • 1 cup frozen peas
    • 3 tablespoons potato starch
    • 2 tablespoons butter
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 teaspoon dried parsley
    • 1 pinch paprika, or to taste



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    Directions:
    Heat oven to 350F (175 degrees C).

    Layer half the sliced potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers until the ham and onion are done.

    In a saucepan over medium heat, risk together milk with 1 or 2 tablespoons of potato starch. Keep the rest aside to add later, as needed.

    Heat milk, potato starch, peas, butter, salt, black pepper, garlic powder, and onion powder

    Stir constantly, until thickened, 7 to 10 minutes. Add more potato starch as needed. If too thick, add a bit more milk.

    Stir Cheddar cheese into sauce until cheese is melted.

    Pour sauce over potato and ham mixture in the baking dish, and top with paprika.

    Cover baking dish with aluminum foil.

    Bake at 350 degrees F until potatoes are tender, about 1 hour.

    Remove foil and continue baking until lightly browned, about 10-15 minutes more.

    Allow to cool slightly and serve warm.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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