Ingredients
- 5 medium potatoes, peeled and thinly sliced
- 5 -7 green onions, sliced thin
- Salt & pepper, to taste
- 1/2 cup ham, diced
- 2 tablespoons margarine or 2 tablespoons butter
- 4 tablespoons gluten free powdered cream soup base
- 1/4 cup cold water
- 1 cup chicken stock
- 3/4 cup almond milk or rice milk
How to Make
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Step 1: Preheat oven to 375°. Grease a 2 1/2-qt casserole.
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Step 2: Place the potatoes, green onions, salt, pepper and ham in the casserole and toss to mix.
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Step 3: In a medium saucepan, place the margarine and the soup base, blended with the 1/4 C water.
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Step 4: Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally. This mixture will be as thick as canned cream soup.
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Step 5: Add the milk and pour over the potatoes. Bake for 1 hour, or until the potatoes are tender.
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Step 6: Au Gratin: Eliminate the ham, but add 1 C grated sharp cheddar cheese to the sauce before pouring it over the potatoes. If desired, top with 1/2 C buttered GF bread crumbs.
We hope you enjoy this recipe!
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