Gluten-Free Scalloped Potatoes
by Mary Simon
serves: 12
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Tastes as good as or better than traditional. |
| Ingredients: |
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4 pounds |
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red potatoes, peeled and sliced |
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1 large |
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onion |
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2 pounds |
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ham, chunked |
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1 quart |
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rice milk (made from powdered mix) |
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rice flour, millet, quinoa, or tapioca |
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pepper |
| Directions: |
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Pour enough rice milk to cover bottom of casserole dish. Arrange potato slices to cover rice milk, sprinkle onions and ham over to taste. Shake rice flour, millet, quinoa or tapioca flour over top (sparingly - as you would if you were using regular flour), and salt and pepper. Alternate layers until casserole is approximately one inch from top. Pour rice milk over until you can see it coming up on the edges over the potatoes. 350 degrees for one hour. (There is a tendency for this to overflow and burn on the bottom of oven. May want to place a cookie sheet on shelf below casserole to catch spills.)
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