Gluten Free AuGratin Potatoes with Ham

I made these for our family Easter get together. I didn't want to make plain ol' scalloped potatoes, so I decided to try a different cheese combination and also added ham and green onions. I think they came out super duper delicious!

Gluten Free AuGratin Potatoes with Ham

10 medium russet potatoes sliced thin...(I used a mandolin to make sure they were all the same thickness)

2 1/2 cups extra sharp cheddar cheese, grated

1 1/2 cup Gruyere cheese, grated

1/2 cup diced green onions

1 cup diced ham

1 stick butter

8 Tbsp gluten free flour

3 cups milk

Peel and slice the potatoes. Set aside.

In a large saucepan, melt butter. Add gf flour and mix with a whisk to make a roux. Cook until it's light brown, about 3-4 minutes. Don't burn it! Add the milk and stir with whisk until the mixture thickens. 2 cups cheddar and 1 cup gruyere cheese to the milk mixture.  This will be your cheese sauce.

Put one layer of the potatoes into a large baking dish. Add a little of the remaining cheese, some of the ham and some green onions. Add another layer of potatoes and to that layer, add some more cheese, ham and onions. Keep layering until you run out of room...it depends on the size of your dish. I used a large casserole dish and made 3 layers, but it took 2 hours to cook.

  If you use a 9x13 baking dish, you will probably only be able to make 2 layers. Just divide it equally.  You can also forget about the layering and add all the cheese, onions and ham to the milk mixture and just pour it over the entire dish. It's totally up to you. It all ends up mixed together anyway....

Bake at 375 degrees for about an hour and a half. I covered it for the first hour, then let it cook without the cover the remainder of the time. 

These are definitely not low fat, but totally worth the calories!!! And the hardest part is slicing the potatoes, so if you can invest in a mandolin, which can be as cheap as $20, it will save your sanity...lol.