One of my favorite dishes growing up was scalloped potatoes and ham. My mom used to make a heaping roaster full that would last us for days. Here, I didn't really measure much when I made this dish, so use the measurements as a guideline.
6-8 medium baking potatoes, washed, peeled, and sliced
about 1-2 cups cubed or chopped cooked ham (nitrate-free)
3 T. olive oil
1 small onion, finely chopped
3 T. oat flour, or allowed flour
1 t. salt
1/4 t. pepper
2 1/2 c. rice milk (or allowed milk)
Heat oven to 350 degrees. Grease casserole dish with shortening. Add ham and potatoes to dish.
Cook onion in olive oil in a medium saucepan over medium heat for about 2 minutes, until tender. Add flour, salt and pepper. Cook for about 1 minute more then add milk. Stir constantly until boiling, continue stirring and boil for 1 minute, until thickened. Pour sauce over
ham and potatoes.
Bake covered about 30 minutes, then uncover and bake about 1 hour more. Let cool a few minutes before serving.
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