10 petite yellow potatoes, THINLY sliced
1 can gf cream of mushroom soup
1 cup of finely diced ham
2 cups of shredded sharp cheddar cheese
1 cup milk
1 tsp onion powder
1 tsp italian seasonings
2 tbsp of my all-purpose gf flour mix
1/2 tsp salt
2 tsp freshly minced garlic
In a greased 9×13 pan, spread potatoes out. Sprinkle ham over potatoes. Mix in bowl soup, cheese, milk, seasonings, flour, garlic, salt. Mix well. Pour over potatoes.
Cover with foil and bake at 425 for 65 minutes or until potatoes are tender. For your sanity, check the potatoes before serving. You don’t want crunchy potatoes. You just don’t. This will spare you the heartache and frustration of serving undercooked scalloped potatoes. Let’s just say….live and learn.
Optional: Layer freshly chopped asparagus or capers on top of potatoes and ham. You could also layer sliced squash as well. Mix it up and experiment! If you prefer to use a cheese sauce instead of shredded cheese….just melt some cheese, milk, and butter in pan. Add tapioca or potato starch to thicken. Then add to soup mixture. This is a very yummy version but an extra step.