For a comforting dinner option, make gluten free scalloped potatoes and ham. The sliced potatoes are drenched in a gluten free cheesy sauce. Then, add diced ham for a salty flavor that pairs great with the potatoes.
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Why You'll Love This Recipe
- Homemade Gluten Free Sauce
- No Soups, No Weird Ingredients
- Gluten Free and Low FODMAP
Featured Ingredients
- Yukon Gold Potatoes - The buttery flavor and thin potato skin makes them the perfect potato for scalloped potatoes.
- Diced Ham - Use leftover ham steaks, diced ham or deli ham. Double check the ingredients for any hidden gluten.
- Chicken Broth - Find a gluten free chicken stock or chicken broth.
- Butter - Used to create the cheesy sauce base.
- Gluten Free Flour - Tested with Bob’s Red Mill 1-to-1 flour in the light blue bag. It works great to thicken the sauce and keep it gluten free.
- Milk - Use whole, 1% or 2% regular milk or unsweetened almond milk. Do not use skim, it doesn’t have enough fat to make the sauce creamy.
- Green Onion Tops - Adds a bit of color and flavor to the sauce and as a garnish.
- Shredded Cheddar Cheese - Used to make the cheesy sauce and melts on top of the potatoes.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a pan over low heat, melt the butter. Once melted, sprinkle in the gluten-free flour.
Step 2: Whisk the melted butter and flour together and slowly add the chicken broth.
Step 3: Add the chicken broth to the pan and whisk again. Keep repeating until the chicken broth is gone and the sauce is smooth.
Step 4: Once the sauce is fully incorporated, add the milk and sprinkle in the shredded cheddar cheese. Whisk in the cheese until melted. Finally, add the green onion tops.
Step 5: With a mandoline, slice the potatoes thinly and to the same size. This will ensure all the potatoes cook evenly and are done at the same time. Undercooked potatoes are a bummer.
No need to peel if using Yukon gold potatoes. However, if you want to peel them, you certainly can.
Step 6: Once all the potatoes are sliced, add them to a greased 9x13-inch baking dish.
Step 7: Add your diced ham steak, pre-diced ham, or leftover ham, whichever option you use.
Step 8: Pour the cheesy sauce evenly over the sliced potatoes and diced ham. Cover and place in a preheated 350 degree F oven. Cook for 45-50 minutes, then remove the cover, sprinkle additional cheese on top, and cook for another 15-20 minutes or until potatoes are fork tender.
Tips and Tricks
What to do with leftover ham? Dice it up and freeze it into 1 cup containers to enjoy later when everyone isn’t tired of eating ham.
Ingredient Swaps
- Potato Options: Russets will also work, but peel them. The skins are not as thin as Yukon gold potatoes.
- Ham: Leave it out if you do not like ham.
- Cheese: Swap out cheddar cheese for pepperjack cheese. It will add a bit of spicy to the cheese sauce
Variations
Vegetarian Scalloped Potatoes: Omit the ham and use vegetable stock instead of chicken broth.
Low FODMAP Scalloped Potatoes: Use a low FODMAP chicken broth and lactose-free milk. Reduce cheese by half if needed.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator. They will last up to four days.
Reheat: Microwave leftovers for 1-2 minutes, stirring halfway between cooking time.
Freeze: If you want to freeze cooked cheesy scalloped potatoes with ham, I would recommend freezing in freezer-safe individual containers. It will be easier to defrost smaller portions without overcooking the already-cooked potatoes. Plus, it is a quick, delicious lunch for those days you want something different!
FAQs
Once your potato is cut, you can keep it in the refrigerator, completely covered in water for up to 12 hours. If they are not fully submerged, they will turn grey or brown from oxidization.
My husband and I disagree on this, but I like to slice the potatoes versus cube them. I believe we both stand in our beliefs based on the way our moms cut potatoes for scalloped potatoes growing up! You do you!
If your cheesy sauce is too runny, you can leave it to thicken up while your potatoes cook. Potatoes will release starch that will thicken up the sauce as it cooks.
Otherwise, you can melt 2 tablespoons of butter and stir in 2 tablespoons of gluten free flour. Add butter/flour "rue" to your sauce. Be sure to cook the flour and fully incorporate it into the sauce. Uncooked flour is not great unless it is in cookie dough.
What to serve with Scalloped Potatoes
- Gluten Free Corn Pudding - An easy vegetable side dish that goes great with creamy potatoes.
- Glazed Pork Tenderloin - A delicious main dish that goes great with scalloped potatoes.
- Gluten Free Ham Balls - Delicious little meatballs made with ground ham and ground pork and covered in a tangy sauce.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Scalloped Potatoes And Ham
Ingredients
- 2 tablespoons gluten free flour (Note 1)
- 2 tablespoons butter
- 1 ¼ cups chicken broth
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup milk (Note 2)
- ¼ cup green onion tops
- 4 pounds yukon gold potatoes (Note 3)
- 1 pound ham diced
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees F.
- In a large saucepan, melt the butter. Once melted, add the gluten-free flour. Whisk the butter and flour together until combined.
- Add ½ cup chicken broth and whisk until combined. Add another ½ cup chicken broth and whisk again. Finally, add the last ¼ cup of chicken broth and whisk until smooth. Add more broth if the sauce is not yet smooth.
- Sprinkle in the salt and pepper. Add milk and 1 cup of shredded cheese. Whisk until cheese is melted. Add green onion tops, stir the sauce, and set aside.
- Wash potatoes and peel them if you would like to.
- Thinly slice the potatoes on a cutting board with a mandoline or a sharp knife, cutting them as evenly as possible.
- If your ham is not diced, do that now.
- In a greased 9x13-inch baking pan, layer the sliced potatoes.
- Next, add the diced ham.
- Pour the cheese sauce evenly over the potatoes. Top with the remaining 1 cup of shredded cheese.
- Cover the pan and bake for 45-55 minutes in a 350 degrees F oven. Uncover the potatoes and bake for another 15-25 minutes or until fork-tender. Garnish with green onion tops.
- Serve immediately.
- Store leftovers in an airtight container in the refrigerator and enjoy within four days.
Darrell says
The dish was delicious! The recipe never tells when to add the milk.
Venessa Mandelkow says
I'm happy you enjoyed the scalloped potatoes and ham! Thanks for letting me know about the milk. I will fix it right away. -Venessa