First, heat up a pot on the stove and turn your oven onto 350 degrees. Melt a butter alternative or olive oil in the pan. Meanwhile cut up 2 medium sized onions. Throw into the pot. Cook until they are translucent.
Next, grab your oat flour or alternative flour of choice, and of course, your xanthun gum. Put in 2 heaving tablespoons of flour and a 1/2 teaspoon of the xanthun gum. Mix into the onions until you get a lumpy mixture.
Measure out three cups of Soy or Almond Milk and add to the pot. Grab your whisk and get to it. You are going to whisk until it's not lumpy anymore. Also, turn up the heat because you want the white mixture to come to boil (you're making what the French call a "bechamel sauce" or "white sauce"). When it starts boiling and you have no lumps, turn the heat back down until you dip a spoon in it and the sauce mostly stays on the spoon.
While you're waiting for your sauce to thicken, you should be dicing up your ham into bite sized pieces. Also, you are cutting up your potatoes into nice thin circles. Your sauce now should be done. NOTE: Stir your sauce often - it will burn if you don't!
Remove the sauce from the heat once it's reached its desired consistency. Grease the bottom of a casserole dish or cake pan. Carefully ladel just enough sauce to barely cover the bottom of your dish. Then, lay your first layer of potatoes. They can be touching, but not by much. Add in a layer of ham. Then dump some of your sauce over the layer. Start over with another layer of potatoes, then ham, then sauce. Repeat until you're out of all three.
Cover the dish with foil. Put in the oven for about 40 minutes or until a fork goes through the potatoes easily. Be sure to remove the foil AWAY from your face so you don't get a bad steam facial. The sauce in the dish will set a little bit when you let it sit. Serve immediately with your favorite veggie - like corn or green beans. Yummy!
REMEMBER: You can make your own favorite foods, you just need to tweek them a smidge! Good luck!
No comments:
Post a Comment