My first memories of scalloped potatoes come from making this dish from a box. It was…good, but not something I’d crave. When I went gluten-free, I just assumed scalloped potatoes were off the menu. But, one night I found myself wanting something a little cheesy, a little creamy, and a lot potato-y.
And scalloped potatoes were exactly what I craved! This recipe is perfect for weeknights or dinner parties. Parboiling the potatoes in the cream mixture cuts the cooking time, getting this dish on the table with little hands-on effort.
A Croque Madame is, basically, an open-faced sandwich. A bit of sliced ham, a freshly fried egg, some tasty sauce…and you have a quick meal. In this gluten-free version, you simply use GF bread as the base of your sandwich.
Traditionally, this sandwich is made with ham. I actually prefer to use thinly sliced turkey when I’m in the mood for a lighter, less salty taste. Of course, once you have the basics down, you can play with the ingredients to suit your needs.
One other note: traditionally, a bechamel sauce is used. I prefer using a tangy substitute to save time.