Today we had a gluten-free Easter feast. I made au gratin potatoes to go with the Ridge Creek spiral sliced ham from Sam's Club (clearly labeled gluten free), green beans amd fruit salad. I combined a couple of recipes and replaced the thickening flour with sweet rice flour. I thought they turned out really well. Here's the recipe.
Gluten-free Au Gratin Potatoes
5-6 medium potatoes, peeled and diced in 1/2" pieces, or thinly sliced
1 cup of water
3 T. butter
2 T. sweet rice flour
1 tsp. salt
pepper to taste
2 cups milk
1 1/2 cups shredded sharp cheddar cheese
Combine potatoes and water in 2-quart glass dish, cover and microwave on high for about 10 minutes, stirring every five minutes, and then uncovered for 5 minutes until potatoes are done and water is gone. (If potatoes are done and water remains, drain it off.) In a sauce pan, melt the butter, and whisk in the flour, salt and pepper and cook briefly. Heat your milk in the microwave and whisk the milk into the flour. Cook over medium heat, stirring, until mixture is thickened and bubbly. Stir in all but 1/3 cup of cheese. Stir until melted. Pour over potatoes in casserole dish and stir to combine. Top with remaining cheese. Cook uncovered in a 375-degree oven until cheese melts and begins to brown, about 15-20 minutes.
Sweet rice flour is a very handy gluten-free product. I use it to make white sauce, and for thickening soups, sauces and gravies. I find it that it doesn't get gelatinous when it gets cold like a sauce thickened with corn starch. I buy boxes of Koda Farms brand at a nearby Japanese market.