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Scalloped Potatoes with Ham and Cheese (Gluten-Free)

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

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

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

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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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