Scalloped potatoes and ham is a timeless dish, brimming with creamy goodness and comforting flavors. But what if you're gluten-free? Fear not! This recipe offers a delicious, satisfying, and entirely gluten-free version of this classic, ensuring everyone can enjoy this comforting meal. We'll explore how to adapt the traditional recipe while preserving its rich, creamy texture and delightful taste.
What Makes This Recipe Gluten-Free?
The key to a successful gluten-free scalloped potato recipe lies in carefully selecting ingredients. Traditional scalloped potatoes often use flour-thickened cream sauces or bread crumbs for topping. In this gluten-free version, we'll omit these elements and rely on the natural starchiness of the potatoes and a roux made with gluten-free flour (or even no flour at all, depending on your preference!). We’ll also ensure all other ingredients, like the ham and seasonings, are naturally gluten-free.
Ingredients for Gluten-Free Scalloped Potatoes and Ham:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 1 lb fully cooked ham, diced or sliced
- 1/2 cup gluten-free all-purpose flour (or cornstarch for a flourless option)
- 4 cups milk (whole milk recommended for creaminess)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Instructions:
-
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
-
Prepare the potatoes: Peel and thinly slice the Yukon Gold potatoes. Soaking them in cold water for 15 minutes helps remove excess starch and prevents them from becoming gummy.
-
Make the creamy sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the gluten-free flour (or cornstarch) and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce slightly thickens. Season with salt, pepper, and nutmeg.
-
Assemble the casserole: Layer half of the potatoes in the prepared baking dish. Top with half of the diced ham and pour half of the creamy sauce over the ham. Repeat with the remaining potatoes, ham, and sauce.
-
Bake: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is lightly browned.
-
Rest and Serve: Let the casserole rest for 10-15 minutes before serving. This allows the flavors to meld and makes it easier to serve.
Can I Use Different Types of Potatoes?
Yes, while Yukon Gold potatoes are ideal for their creamy texture and mild flavor, you can experiment with other varieties. Russet potatoes, although slightly drier, can also be used. Just be sure to slice them thinly and potentially add a little extra milk or cream to ensure they don’t dry out during baking.
What is the Best Ham to Use?
Fully cooked ham is best for convenience. You can use leftover ham, a spiral-cut ham, or even a pre-packaged deli ham. Choose your preferred type based on taste and budget.
How Can I Make This Dish Even More Flavorful?
Consider adding other seasonings to enhance the flavor profile: a pinch of garlic powder, onion powder, or even a dash of Worcestershire sauce (ensure it's gluten-free!). You can also experiment with different cheeses, like Gruyere or cheddar, sprinkled on top before baking for an extra layer of flavor.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through.
This gluten-free scalloped potatoes and ham recipe offers a delicious and accessible alternative to the traditional version. Enjoy this comforting classic, knowing it's both delicious and safe for those with gluten sensitivities!
