Egg Free, Dairy Free Ham and Scalloped Potatoes Casserole

Before allergies, the only scalloped potatoes I could make were the boxed kind. However, last night I decided to try to try homemade scalloped potatoes with ham using a white sauce. My family really liked this meal and I was pleasantly surprised how creamy the mixture stayed. The girls and I liked fresh ground garlic pepper on top. My husband liked bacon bits on his. The bottom 2 pictures we replaced the ham with cooked ground sausage and the green beans with peas.

 

 

Ham and Scalloped Potatoes Casserole

5-7 medium potatoes, thinly sliced
1 lb fully cooked ham, cubed
1 can green beans, optional
4 tbsp dairy free margarine
4 tbsp flour
Salt and pepper to taste
3 1/3 cups soy milk

Place the potatoes, ham and green beans in the bottom of a sprayed 11x13 baking dish. In a medium saucepan over medium heat, melt the 4 tbsp margarine. Whisk in the flour, salt and pepper until combined. Add the soy milk, turn the heat to high, then whisk constantly until the mixture comes to a boil and is smooth and thickened. Pour the soy milk mixture over the potatoes and ham and mix until thoroughly combined. Cover and bake at 325 for 40 minutes. Uncover and bake an additional 60 minutes. Allow to set for 5-10 minutes before serving.
*  Wonderful with cooked ground sausage replacing the ham and peas replacing the green beans.