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Jan 23, 2018
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By the Book: Kelli and Peter Bronski’s Scalloped Potatoes and Ham

January 8th 05:01pm, 2013

Don’t tell the kosher-keeping side of my husband’s family, but sometimes I crave ham. Not bacon, not pork chops, just good old fashioned ham. Rather than buying myself a Christmas ham once a month, I have found that thickly sliced, quality deli meat does the trick. Eating a baggie of ham doesn’t quite make for the most balanced of meals though, so I was excited to find this super simple recipe for scalloped potatoes and ham in Kelli and Peter Bronski’s cookbook Artisanal Gluten-Free Cooking.

I do not follow a gluten-free diet, but I have plenty of friends who do, so I figured it’s always useful to have a couple of GF recipes in my arsenal. And, as long as I don’t nip my fingertips (which happens more often than I’d like to admit), I always enjoy using my mandoline. With the mandoline, I finished slicing the potatoes and onion in a matter of minutes. A sharp knife would work just as well though.

The sauce for the casserole required a GF flour blend. I was able to find all of the ingredients at Schnucks, besides the brown rice flour and potato starch which is available at Golden Grocer. If you strictly follow a GF diet, I recommend making a large amount of the flour blend to store because many of the recipes in this book utilize it.

The finished dish tasted good and was extremely easy to make. And I certainly got my ham fix. The dish would work great as a side or even a main. I love cheese though and missed its presence. If I were to make this recipe again, I would add some grated Parmesan throughout the dish and cut the pepper back to ¼ teaspoon.

This dish is a Terry family favorite (Terry is Kelli’s maiden name.), especially the day after they’ve had a ham roast. It’s a great way to use any leftover meat to create a new meal that’s as delicious as the ham was on Day One. Plus, it’s nearly a one-pot wonder (technically, a one-casserole wonder).

2 Tbsp. (¼ stick) salted butter
1 medium onion, chopped
1 garlic clove, minced
2 Tbsp. Artisan gluten-free flour blend (recipe follows)
2 to 2½ cups milk
¼ tsp. ground nutmeg
½ tsp. salt
½ tsp. ground pepper
3 medium Yukon Gold potatoes, thinly sliced
1½ cups cooked gluten-free ham*, cut into bite sized pieces (the actual quantity is pretty flexible just make sure the dish is as “hammy” as you’d like; don’t be shy about putting more ham in there … we’re not)

• Preheat the oven to 350. Grease a 2-quart casserole dish.
• Make the flour blend (recipe follows).
• Melt the butter in a saucepan over medium heat. Add the onion and garlic and saute until soft. Add the flour and cook, stirring constantly for 2 minutes. Add 2 cups of the milk, plus the nutmeg, salt and pepper. Cook over medium heat until thickened, about 5 minutes.
• Arrange half of the potatoes and 1 cup of the ham in the bottom of the prepared casserole, covering the bottom in a layer. Pour half of the milk mixture over the potatoes and ham. Repeat with the remaining potatoes, ham and milk mixture. You can create more layers if you have a deeper casserole dish. If the potatoes are not completely covered by liquid, add additional milk as needed.
• Bake for 1 hour, or until the potatoes are tender and browned on top.

*Most deli meats are naturally gluten-free. When in doubt, Boar’s Head is very public about its gluten-free products.

Artisan Gluten-Free Flour Blend
Makes about 3 cups
1¾ cups (156 g.) brown rice flour
¾ cup (88 g.) sorghum flour
2/3 cup (84 g.) cornstarch
¼ cup (37 g.) potato starch
1 Tbsp., plus 1 tsp. potato flour
1 tsp. xanthan gum

• Combine all the ingredients and store in an airtight container in the refrigerator. The flour will stay fresh and usable for several months

What’s your favorite gluten-free dish to make? Tell us about it in the comments section below for a chance to win a copy of Artisanal Gluten-Free Cooking by Kelli and Peter Bronski. We’ll announce the winner in next week’s By the Book column. 

And now, we’d like to congratulate Priya, whose comment on last week’s By the Book has won her a copy of The Sprouted Kitchen. Priya, keep an eye out for an email from the Sauce crew. 

By Julie Cohen

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3 Responses to “By the Book: Kelli and Peter Bronski’s Scalloped Potatoes and Ham”

  1. Vaish P. Says:
    January 8th, 2013 at 5:47 pm

    I’m in Indian and a lot of food we eat is inadvertently gluten free.
    My favorite gluten free food, that’s also my go to comfort food, basically translates into spinach-dal. It’s a south indian dish of yellow lentils (toor dal, to be more specifid) and spinach, cooked with onions, garlic, ginger, tomato, turmeric, and chilli powder. Served with rice, it makes for a very nutritious and simple gluten-free meal.

  2. Rose Says:
    January 9th, 2013 at 8:27 am

    GF cobblers are always a winner in my book. I’ve just started to remove the gluten from my diet and it’s been eye opening to see how dependent I’ve been on foods that use wheat. I love breads and pastas and until I figure out how to make those gluten free, I’m going to wade into the GF waters via cobblers and other recipes that feed my need for ‘bread-ish’ things in a really tasty way.

  3. Sara Says:
    January 9th, 2013 at 5:49 pm

    Our favorite is a gluten free brownie using oat and coconut flours. It is so yummy even the family members who are not gluten free take second helpings!

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