Broccoli Scalloped Potatoes and Ham

Growing up I was not a huge fan of scalloped potatoes and ham. It was a dish my mom made often enough for me to remember though. Since then I have grown to like it but have put my own twist on the dish plus have had to make a few substitutes! It's a nice and cheap meal with the bulk of it being potatoes and I love using red potatoes because it's easy to leave the skin on and not mess with all the peeling!

1 medium onion
1/2 package (6 oz) steamer broccoli florets
1/2 lb. deli ham (Land O Frost black forest ham)
2 cups rice milk
1/4 cup Soy Free Earth Balance Butter Spread
1/4 cup brown rice flour
6 small red potatoes or about 3 medium to large potatoes
1/8 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 cup Daiya cheddar cheese style shreds

Directions: Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan. Chop onion, thawed broccoli, and ham, setting each ingredient aside in a separate bowl. Slice red potatoes leaving the skins on. Melt butter and place melted butter, brown rice flour, garlic salt, pepper and milk in a separate bowl. Whisk with a fork until the flour is well blended. Place a single layer of potato slices in the pan followed by half of the broccoli, half of the onion, half of the ham and half of the cheese. Gently pour half of the milk mixture over top. Then layer the remaining potatoes, broccoli, onion, ham and cheese. Pour the remaining milk mixture over top. Bake at 350 degrees for 50 minutes or until a fork can easily pass through the potatoes.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.