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Celiac.com 11/18/2021 - One of the easy gluten-free cooking secrets for potatoes au gratin is that you don't really need the flour usually found in the recipe to make a delicious version. This potatoey, cheesy marriage of nine simple ingredients, plus salt and pepper, delivers exquisite flavor and is sure to have guests asking for seconds. Here's the lowdown. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 1½ teaspoons potato starch 2 bay leaves 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Place washed and sliced potatoes into a large bowl. In a saucepan, heat the cream with the bay leaves, garlic, and some salt and pepper. While the cream heats up, grease a casserole dish with the butter. Use a fork or slotted spoon to remove the bay leaves and thyme. Whisk the potato starch into the cream. Pour the heated cream into a large bowl with the potato slices. Mix gently until potatoes are coated. Add Gruyere and Parmesan to the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Use slotted spoon to add the potatoes. Level out the potatoes for uniform cooking time. Pour the remaining cream over the top of the potatoes. Top with remaining Parmesan and Gruyere. Cover the dish with aluminum foil, but leave one corner open for steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Finish under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

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 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.