The weather outside has turned cold and that makes this dish perfect for any night of the week. This gluten free and dairy free scalloped potatoes and ham recipe can be on the table in about an hour. This is a great dish to take to a potluck or to share with family and friends during the holidays. If you prefer a vegan dish omit the ham and use veggie broth instead of chicken broth. This dish is one that everyone will love, gluten free or not. I started with a basic roux made with olive oil and brown rice flour although white rice flour could be used. You could also add some of your favorite cheese to this dish as well. This dish could easily be doubled. I hope that you find time to make this dish this week and let me know what you think. Enjoy!
Gluten Free & Dairy Free Scalloped Potatoes and Ham
2 Tbsp. olive oil
2 rounded Tbsp. brown rice flour
1/4 tsp white pepper
black pepper to taste
In a large saucepan over medium heat add olive oil and then stir in brown rice flour, white and black pepper. Stir to combine and then let it cook and bubble for a minute. Do not brown your roux as it will change the flavor of this dish.
1/2 c. unsweetend non-dairy milk (I used unsweetened coconut milk)
1 1/2 c. chicken broth (Vegan- use veggie broth in place of chicken)
Over medium heat, whisk non-dairy milk and broth into the roux. Stir until thick and bubbly. Set aside.
4-6 medium russet potatoes- peeled and sliced thin
1 c. chopped ham
Preheat oven to 375 convection or 400 standard. In a medium greased casserole dish (I used a 2.75 qt dish) spread a thin layer of white sauce. Then make two layers of potatoes and ham and sauce. I ended with sauce. I covered it with foil that I sprayed with coconut oil cooking spray. Cover and bake for 35-45 minutes. I sprinkled a little seasoning salt on the top at this point. Uncover and bake for 10-15 more minutes. You may add cheese at this point if desired. Serve and enjoy!