When we first figured out that Sophie was allergic to dairy and needed to change the way we cooked, all I could think about were all the delicious things she would never get to have. Selfishly, I also thought about all of the things that we’d never get to make again without making her feel left out. With some regret, I settled into thinking that my days of cheesy potatoes, pizza, lasagna, cream sauces, and other dairy deliciousness were behind me. As time went on, I started to try to figure out ways to make some of my favorite dairy-laden dishes using non-dairy ingredients. This dish is one of our favorites – the kids love it, it fulfills my cravings for rich, dairy flavors, and is super easy to make. Added bonus – it comes in at less than 300 calories per serving (1 cup size, which is enough to make me full but not stuffed).
Rich, tasty comfort food under 300 calories? Make some.
3 T. non-dairy margarine
1 medium onion, diced
2 T. flour
1-1/2 c. plain soy milk
Salt and pepper
2 lbs potatoes, peeled and cubed
1 lb baked ham, cubed
1 c. rice cheddar shreds
Preheat oven to 350 degrees F.
Coat casserole dish with cooking spray.
In a medium skillet, melt non-dairy butter over medium high heat. Add onions and stir until unions are translucent. Stir in flour and cook for 1 minute, stir in milk. Stir constantly for about 2 minutes while it thickens and bubbles. Season with salt and pepper and set aside.
Place a small amount of the white sauce on the bottom of the baking dish, top with half of potatoes, half of the ham, half of the cheese, half of the remaining sauce. Add remaining potatoes, ham, cheese and top with the rest of the sauce. Cover and bake for 45-60 minutes or until potatoes are tender.
Stir and serve.
Estimated Calories: 264 cal/serving
Print it: Scalloped Potatoes and Ham
– As always, feel free to substitute dairy ingredients for the non-dairy counterparts. I would suggest 2% milk for the soy milk, shredded cheddar for the non-dairy shreds
– This reheats well, but you may want to add a touch of water or more milk when reheating
– This also freezes well, but reheats better if you let it thaw and then reheat. You can reheat it straight from the freezer, but it may get a bit clumpy.