Super Yummy Ham and Potatoes

This recipe is an allergen free re-creation of a meal my mom made when I was a kid. I love it when I find ways to share foods from my childhood in a safe way!  This recipe, yet again, calls for leftover ham 
You will need

1 cup leftover ham, shredded or cut up
4 yukon gold potatoes sliced to medium thickness
Mild allergen free cheese sauce (recipe follows)
Medium size baking dish
olive oil spray

Spray your dish with olive oil and preheat the oven to 375. Layer potatoes, meat and pour over sauce until the pan in filled. On the top layer i usually lay down one layer of potatoes, sauce and then meat with a tad of Diaya cheddar shreds on top. Bake covered for 20-30 min and then uncovered for another 30 min, until sauce has thickened and is bubbly and the top is browned.


Mild allergen free Cheese sauce

2 tbsp olive oil
dash onion powder
dash garlic powder
2tbsp rice flour
1 cup rice milk
sprinkle dried basil
sprinkle dried rosemary
1cup rice milk
1/4cup diaya cheddar cheese shreds

Heat the oil on medium in a skillet, add in the onion and garlic powders and stir for a few seconds. Addin the rice flour and stir to make a paste. Add one cup of rice milk and stir adding basil and rosemary. Once thickened add second cup of rice milk and cheese shreds. Stir until cheese has melted . Use in the above recipe.

Enjoy!