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gluten_free2020-01-01 02:11 pm
celli) wrote in gluten_free2020-01-01 02:11 pm
Recipe: Potato, Ham, and Leek Casserole (for slow cooker)
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)
Directions:
1. Coat the inside of the crock with butter, leaving any extra in the crock. Stir the potatoes and leeks together in the crock; top with ham cubes.
2. Pour broth over potato mixture. Cover and cook 3 1/2 hours on LOW.
3. Leave the slow cooker on LOW while preparing the sauce: whisk together milk, cornstarch, pepper, celery salt, and nutmeg in a microwaveable bowl. Microwave sauce mixture for three minutes on HIGH power, then whisk again. Return sauce to microwave and continue to microwave another 2-3 minutes on HIGH power, whisking after each minute. Sauce will bubble up and thicken. (note from celli: put a paper towel underneath Just In Case.)
4. Remove sauce from microwave; stir in Gruyere. Pour sauce over potato mixture and stir to coat all ingredients with sauce. Cover and cook an additional half hour on LOW.
SCALLOPED POTATOES AND HAM VERSION
In Step 4: Omit the Gruyere and add 1/8 teaspoon kosher salt to the sauce mixture.
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)
Directions:
1. Coat the inside of the crock with butter, leaving any extra in the crock. Stir the potatoes and leeks together in the crock; top with ham cubes.
2. Pour broth over potato mixture. Cover and cook 3 1/2 hours on LOW.
3. Leave the slow cooker on LOW while preparing the sauce: whisk together milk, cornstarch, pepper, celery salt, and nutmeg in a microwaveable bowl. Microwave sauce mixture for three minutes on HIGH power, then whisk again. Return sauce to microwave and continue to microwave another 2-3 minutes on HIGH power, whisking after each minute. Sauce will bubble up and thicken. (note from celli: put a paper towel underneath Just In Case.)
4. Remove sauce from microwave; stir in Gruyere. Pour sauce over potato mixture and stir to coat all ingredients with sauce. Cover and cook an additional half hour on LOW.
SCALLOPED POTATOES AND HAM VERSION
In Step 4: Omit the Gruyere and add 1/8 teaspoon kosher salt to the sauce mixture.
That's rib-sticking good!