Scalloped Potatoes

[aklap]

My scalloped potatoes are pretty easy, I make them the way my mom all ways did..... with cream of mushroom soup (I am the queen of cream of mushroom soup! )



Scalloped Potatoes
8 to 10 medium potatoes-peeled and sliced thin
1 med onion-sliced thin
1/4 to 1/2 cup crushed gf crackers (any kind will do) or Bob's Mighty Tasty Hot Cereal
1 can Progresso cream of mushroom soup (it is GF)
cubed ham (however much you like)

Mix all together, pour into a prepared casserole dish and bake at 325 degrees for 1 to 1 1/2 hours. (the time is an estimate-I usually test them with a fork and stick my finger in middle to make sure they are hot all the way thru

Mom used Oscar Meyer Little Smokies in place of the ham. I am not sure if they are GF as I learned very early in our marriage that Al doesn't care for them.

As you can see I am not a very "by the book" cook. I do a lot by how things look and feel. But it seems to work as I haven't had too many complaints


Peg
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[zuzanna]

And now I know what I will have tonight.
Thank you for posting.
Looks yumm...

zuz

[dkad]

Peg, thank you, just what I needed.
_________________
Donna
When Satan is knocking at your door, simply say, "Jesus, could you please get that for me?"
4-21 and still living

[Torrey]

Ok, I'm going to be the brat that Al knows me to be...LOL!!

Is there another GF soup that you would recommend using? (I don't like mushrooms )
Also, what kind/brand of ham do you normally use?

TIA!!
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[Ciddings]

I am sure you could use a cream of chicken or celery although I don't know right off hand what brands might be GF. I have always made a white sauce from scratch and add cheese to it and pour it over the onions. The high sodium is an issue for me. I remember you saying that you don't like to cook though Torrey, so maybe through some research you can find a GF brand of soup.
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Connie
March 8

[Torrey]

Thank you, Connie--I will do some research to see what I can find!

Yes, the sodium content is a concern for me, as well. Actually, not for me personally, but my BF has high blood pressure and has to watch his cholesterol, too. So, we try to find items with as little sodium as possible.

I'll let you know what I find out about soups!

Stay warm!
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[The Edifying Conscience]

Torrey,
I don't know of any other cream soups that are GF, but in the More for Less cookbook there is a very simple(monkey easy) recipe for cream of celery sauce, chicken sauce, etc., etc. I don't have time to type it in right now, but if want it let me know and I'll do it tonight or tomorrow.
TEC

[Ciddings]

Here is a recipe for the GF white sauce if you needed it.
http://www.eatingglutenfree.com/recipes_dinners/#whitesauce


Here are the ingredients for the featherlight mix the recipe mentions.
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

Happy Cooking.
_________________
Connie
March 8

[Ciddings]

I forgot to put the web address for the featherlight mix. Here it is:
http://www.eatingglutenfree.com/gluten_free_recipes/#featherlight
_________________
Connie
March 8

[Torrey]

Thank you, all!

I took a look at the Imagine Foods Web site and they have quite a few yummy soups and stocks. I'm sure some of those would work!
Right?
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[Ciddings]

I have never used their soups before. I noticed that some of the cream soups (chicken) had wheat in them. If they are the same consistency as a can of mushroom soup then it should work, otherwise it may need thicking. Maybe you could thickin it with some GF instant potatoes? I have never tried that for scalloped potatoes, but I do use instant potatoes to thicken my clam & potato chowders.
_________________
Connie
March 8

[dkad]

Last summer I was at a craft fair where there was a Watkins dealer. She introduced me to Cream soup and sauce base that I really like. I have used it in place of a lot of my recipes that call for canned cream of whatever. If I need cream of celery I just add celery seeds. Cream of chicken I add a teaspooon of GF boulion.I have had really good results. There are a lot of Watkins dealers around and I believe some health food stores carry their products. Here is a web sit if you are interested. www.WatkinsOnline.com
I don't like mushrooms either and that was one thing I don't like about Prog. cream of mushroom. Too mushroomy taste. I have found several things like baked steak that I like to use if for though and like. I know I tried it with Chicken and didn't care for it. I am going to try it with Peg's scalloped potatoes because it seems in some things the Prog. is ok.
_________________
Donna
When Satan is knocking at your door, simply say, "Jesus, could you please get that for me?"
4-21 and still living

[The Edifying Conscience]

I'm posting the recipe for the cream soup replacement in its own thread under recipes.
TEC

[Demo]

I just tried Wal-Marts Scalloped Potatoes and must say for how simple they are to make they are way worthy. If you spiced them up little with some of your favorite ingredients I can't see anyone not liking these. Two thumbs up from me!

[dkad]