I had been missing the creamy potato dishes, which normally had cheese. This version is very tasty!
1/2 teaspoon salt
2 tablespoon olive oil
4 thick slices ham or turkey ham, cubed
6 medium to large yellow potatoes, sliced with skin
1 egg, beaten
1 medium onion, peeled & diced
3 garlic cloves, peeled and diced
1/3 cup quinoa flour (other gluten-free flour may be used)
1 teaspoon seasoning salt
1 teaspoon parsley flakes
2 cups rice milk
Heat oven to 400 degrees. In mixing bowl place ham, potatoes, egg, onion and garlic. Toss, then sprinkle with quinoa flour, seasoning salt and parsley. Toss again. In baking dish, coat bottom with olive oil. Add potatoes and ham to dish. Pour rice milk over top. Bake with lid on for 50 minutes. (You may use a baking pan with foil. Make sure foil is well sealed.)
This dish goes well with my Cabbage Salad.