My mom and I really struggle with gluten and dairy sensitivities. This Christmas, we had left over ham and smoked turkey. So, we made scalloped potatoes and ham gluten and dairy free. It tasted great, so I wanted to share our recipe!
(Side note: We also made this with smoked turkey, which was also great)
This recipe makes a large batch for a family. It is nice to have a great casserole for family get togethers or for leftovers!
And for dessert… Gluten & Dairy Free Caramel Rolls!
The Secret to a Non-dairy Creamy Sauce
Although it is fun to get crafty in the kitchen and find healthy ways to make your recipes taste the same as the original, it can be frustrating. Changing every meal to dairy and gluten free is hard sometimes.
My mom and I found this Sam’s Choice Organic Vegan Protein Broth at the store this past year and it has really changed our cooking game!
With this broth, we don’t have any troubles making casseroles creamy without using any form of dairy! What? I know, right?!
But seriously, it is awesome for this recipe, chicken pot pie, soups, etc.
A roux is the creamy sauce that has a form of flour to thicken it.
For this recipe, we used butter (or ghee), cornstarch, bouillon cubes and the sautéed onion/mushroom mixture. This ghee has pink salt added, so the taste is like that of salted butter! It is really a great butter alternative.
The roux is cooked until the flour or cornstarch is cooked out and has a chance to thicken the sauce.
After many failed attempts at baking a delicious ham, we discovered a Butt Ham is the best ham out there. It is more tender and better for incorporating into dishes than other cuts of ham.
We cubed the pre-cooked ham and set it aside until the roux had completely come together.
Combine & Cook
At this point the sauce, ham and diced potatoes can be stirred and combined for baking! We are almost there folks!!
Scalloped Potatoes & Ham Gluten & Dairy Free
Scalloped Potatoes & Ham (Gluten Free & Dairy Free)
- 12 Medium White Potatoes (cubed) About a 5lb bag (Larger cubes will take longer to bake)
- 4 Cups Fully Cooked Ham Chunks Butt hams are the most tender
- 1 Medium Onion Chopped
- 1/2 Cup Common Mushrooms Chopped (mushrooms are optional)
- 1/4 Cup Butter (or Ghee)
- 2 Chicken Bouillon cubes
- 1 1/2 tsp Salt
- 1 dash Pepper (to taste)
- 2 Cups Organic Vegan Protein Broth
- 3 Tbls Cornstarch
- 1 Cup Water
- 1/4 tsp Lawry’s Seasoning Salt
- In a large skillet, melt the butter on low heat. Sauté the chopped onion and mushrooms on low heat.
- Peel and cut up potatoes into bite size chunks. Cut ham into chunks after onions and mushrooms are tender. Stir in vegan broth.
- Microwave the bouillon cubes in water until dissolved. Pour into sautéed onion mixture.
- Blend cornstarch into bouillon/water mixture thoroughly. Slowly stir this into onions and mushrooms, stirring continually until sauce thickens and is smooth. If needed, add more cornstarch.
- Add salt, Lawry’s and pepper.
- Mix sauce with potatoes and ham chunks in greased baking dish or roaster pan.
- Bake at 350 degrees for approximately 1 hr 20 min.
Now Dig In!
It is great to have a few “go to” recipes that are gluten and dairy free, but still give you the original flavor and texture. You can find my recipe for Pumpkin & Spiced Pear Pancakes here!
For a paleo chocolate dessert click here. Can’t finishing eating without a dessert!!
I hope you enjoy this recipe as much as our family did! 🙂
Enjoy This? pin it for later!
Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything. Genesis 9:3