When we first got married, my husband loved meals that centered around meat and potatoes. While those are still his favorite, over the years I’ve added in quite a few more veggies.
He’s a pretty good cook himself (he’s actually better than I am, but don’t tell him I said that!), and ham and potatoes was one of the meals he would always take ownership of. But when our girls couldn’t have flour any more, that recipe needed a change.
Instead of flour to help thicken the sauce, I went with corn starch. While it doesn’t end up quite as thick as the original version, this gluten free recipe is sure to please your meat-and-potatoes fans!
Ingredients:
- 6-8 russet potatoes
- 1 ham steak, cubed (about 1 lb.)
- 3 1/2 to 4 cups milk
- 1 Tbsp. corn starch
- 1/2-1 tsp. garlic powder
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Directions:
Thinly slice your potatoes. Layer half the potatoes in a 13 x 9 pan, top with the ham, and sprinkle with salt and pepper. Finally, top with the rest of the potatoes.
In a bowl or large measuring cup, whisk together corn starch, 3 1/2 cups milk, and garlic powder. (If you like a garlic taste, add the full teaspoon. If your family is garlic-shy like mine, just use 1/2 tsp.) Pour over potatoes and ham. If the potatoes are not mostly covered, add an additional 1/2 cup milk.
Bake at 350º for 45 minutes, then stir. Bake for an additional 25-30 minutes, until potatoes are cooked through. Top with shredded cheddar cheese for final 5 minutes of baking.
Are you more of a meat-and-potatoes family, or a veggie-loving family? Or do you do both?
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