from Everyday Gluten-Free Slow Cooking by Kimberly Mayone & Kitty Broihier, MS, RD
I make this regularly with a couple of small substitutions (noted) and really love it. It's basically scalloped potatoes & ham with a cheese sauce - and there's a variation that takes the cheese out (though not the milk). Prep is slicing potatoes and leeks, so...20 minutes for me? And total cook time is 4 hours in the slow cooker on low.
Ingredients:
1 tablespoon butter, softened
2 pounds round, white potatoes, peeled and sliced 1/4 inch thick
1 medium leek, trimmed, washed well, and sliced into 1/4 inch pieces (the cookbook notes you can substitute a small, thinly sliced onion)
8 ounces ham, cubed
1/4 cup chicken broth
for the sauce:
1 1/4 cups 2% milk (I use whole milk with no major difference)
1 tablespoon cornstarch
1/4 teaspoon ground black pepper
1/4 teaspoon celery salt
1/8 teaspoon ground nutmeg
1 cup shredded Gruyere cheese (I use baby Swiss with no major difference)
( Read more... )SCALLOPED POTATOES AND HAM VERSION
In Step 4: Omit the Gruyere and add 1/8 teaspoon kosher salt to the sauce mixture.