Scalloped potatoes and ham is winter comfort food and a favorite at our house. After discovering my dairy allergy, I assumed it wouldn’t grace our table ever again. I am happy to say my assumption was very, very wrong. With a few simple substitutions, the dairy free version of this dish is very tasty, especially served with broccoli. The Man of Steel sprinkled his servings with some Parmesan cheese since he can. Here’s the recipe.
Creamy Ham and Scalloped Potatoes
2 pounds potatoes (about six medium)
3 tablespoons Earth Balance vegan buttery sticks
3 tablespoons flour
salt and pepper to taste
2 1/2 cups milk substitute (almond, soy, coconut, rice, cashew, etc.)
1/2 cup finely chopped onions
1 1/2 – 2 cups cubed ham
Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices. Set aside.
Melt Earth Balance in saucepan over low heat. Blend in flour and salt until smooth and bubbly. Add pepper to taste. Remove from heat. Gradually whisk in milk substitute. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Layer half of the potatoes in a greased 2 quart casserole (or 9 x 13 pan). Sprinkle with 1/2 the ham, half the onion, and half the white sauce mixture. Repeat with remaining potatoes, ham, onion, and white sauce.
Cover and bake for 30 minutes. Uncover and bake for another 60 minutes until potatoes are tender. Remove from oven. Let stand 5 – 10 minutes before serving.
