Gluten Free Veggies au Gratin

• 2 baking potatoes, peeled & diced
• Olive oil
• Salt and pepper
• 4 medium zucchinis or summer squash, diced
• 1 leek, chopped
• 8 oz. ham, cubed

Cheese Sauce

• 8 oz. cream cheese
• 3/4 c. milk (can use dairy free)
• 1 c. cheese, shredded

Crumb Topping

• 1/4 - 1/2 c. cheese, shredded
• 1/2 c. gluten free bread crumbs
• 1 Tbsp. butter, melted
• Garnish: chopped chives

1. In a large skillet, heat 1-2 Tbsp. of olive oil over medium heat. Sauté the potatoes, seasoned with salt and pepper, for 10-15 minutes, until fork tender. Remove and set aside. Heat another 1-2 Tbsp. of olive oil over medium heat in the same skillet. Next, sauté the zucchini/squash for 5-8 minutes, seasoned with salt and pepper. Remove and set aside with the potatoes.
2. In the same skillet, heat 1 Tbsp. of olive oil over medium heat. Sauté the leeks for 3-4 minutes. Then, add the cream cheese and stir. Season with salt and pepper. Next, add the milk and stir until a smooth sauce is formed. Stir in the shredded cheese.
3. Pour the cheese sauce over the potatoes, zucchini, and ham. Stir until well combined. Pour mixture into a greased baking dish. Sprinkle with additional cheese. In a small bowl, stir the gluten free bread crumbs and melted butter. Sprinkle over the vegetables. Low broil for 4-5 minutes, until bread crumbs are toasted. Garnish with chopped chives.