Cheesy Scalloped Potatoes

  Scalloped potatoes are something I have missed eating as a Celiac. Most scalloped potatoes call for flour as the thickening, so these were a must try when I saw the recipe. I used Yukon Golds as that is what I had on hand. I think about any potato would work well. 

  While I am not fond of cheese in my scalloped potatoes, everyone else is, so that is what I did. They turned out well, were easy to make and everyone liked them. Hope they will be something for you and the gluten-free-need people in your life. 

  I want to once more recommend this cookbook to anyone needing to cook Gluten Free. Gluten Free made Simple is by far the best cookbook of this kind I have found. Written by Carol Field Dahlstrom and published by St Martin’s Press it is readily available.

Cheesy Scalloped Potatoes

Ingredients

1 Tablespoon onion (I omitted this)

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

¼ cup butter

¼ cup cold water

2 tablespoons cornstarch

2 cups milk

Salt and Pepper

6 large potatoes, such as russet or Yukon gold

¾ cup shredded cheddar cheese

¼ cup diced gluten-free ham (I did not use the ham as I served with ham balls)

Directions.

  Preheat oven to 350°F. Grease a 2 quart shallow baking dish. Set aside

  For sauce; in a medium saucepan cook onion, chives, and parsley in butter until tender. In a small bowl mix water and cornstarch, stir into onion mixture. Gradually stir in milk. Cook and stir on medium heat until thickened. Cook for one more minute.

  Alternately layer potatoes, cheese, ham and sauce in baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 1 hour more. Serves six.