Scalloped Potatoes

• 6 peeled, thinly sliced Yukon gold or russet potatoes
• 1/4 cup (1/2 stick) cubed butter or dairy free butter substitute
• 2 tablespoons finely minced fresh parsley OR a combination of parsley, thyme and savory
• 2 - 2 1/2 cups milks or dairy free milk substitute (more if needed to cover potatoes)
• 3 tablespoons sweet rice flour
• 1 1/2 - 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded Cheddar cheese
• 1 cup cubed cooked gluten-free ham (optional)
• 1/4 teaspoon smoked paprika (optional)

1. Preheat oven to 350u0b0 F / 176u0b0 C
2. Lightly grease the bottom of a 9x13-inch baking dish. Layer 1/3 of the sliced potatoes in the dish, slightly overlapping potatoes. Scatter about 1/3 cup cubed ham over layer (optional.) Sprinkle with a pinch of salt and pepper, minced herbs and dot with about 1/3 of the cubed butter. Repeat layers. Sprinkle top layer with cheese and paprika (optional.)
3. Whisk sweet rice flour with about 1/2 cup milk until smooth and lumps disappear. Add remaining milk and whisk. Pour over potatoes and add more milk if necessary to just cover the top of the potatoes.
4. Bake in preheated oven for about 1 hour or until the potatoes are tender when pierced with a fork and the top is golden brown. Allow to rest for about 20 minutes before serving.

gold, butter, fresh parsley, milks, sweet rice flour, salt, black pepper, cheddar cheese, ham, paprika

Taken from www.epicurious.com/recipes/member/views/scalloped-potatoes-51608681 (may not work)