Baked Potato Cordon Bleu Casserole

So I haven't been blogging much for a while since I am pregnant and was feeling so sick that the thought of cooking and writing about it made me feel even sicker. I have to thank my wonderful husband who has done most of the cooking for the last 2 months along with the cleaning and many other household chores. I am finally starting to feel like I am among the living, YEAH! and last night I made a new recipe.

For Christmas my husband got me a Kitchen-Aid Food Processor that has 3 different bowl and does a myriad of things. To my wonderful joy there were several recipes that came with it that were already Gluten Free. One of them was a Loaded Baked Potato Casserole. It reminded me of a recipe I love that we affectionately call "funeral Potatoes" (you can guess why). Anyway, my Father-in-law used to make them with ham and chicken so I decided to do the same and altered the recipe. It turned out pretty good, but I needed to add more flour, I altered the recipe accordingly.

Baked Potato Cordon Bleu Casserole
8 oz cheese,recipe uses 1/2 sharp cheddar & 1/2 smoked cheddar*
1 oz Parmesan cheese
2 1/2 qts water
1 1/2 tsp salt
2 lbs russet potatoes (I think this is about 10 med)
1/4 C loosely packed fresh parsley, chopped or 4 tsp dried
6 green onions, chopped
1 16-oz container sour cream
2 Tbsp potato flour
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 Tbsp butter, melted
1 C. diced cooked chicken
1/2 C diced or shredded ham
Corn Flake Crumbs***
1 Tbsp butter or margarine, melted***

1. Grate cheeses and set aside
2. In a dutch oven pot add water and 1 1/2 tsp salt, bring to boil. Shred potatoes and add to boiling water. Return to boil and cook for 1 minute or until crisp-tender. Drain well
3. If desired, chop fine the chicken & ham in the food processor**
4. In a large mixing bowl combine sour cream, flour, pepper, remaining 1/2 tsp salt, and 1 Tbsp butter melted,if desired. Mix well. Add potatoes, shredded cheeses, onions, parsley, chicken & ham; toss gently to mix well. Spread into a greased 9x13 baking dish.
5. Sprinkle Corn Flake crumbs over potatoes and drizzle with melted butter.*** Bake at 350-degrees for 45-60 minutes or until golden brown and edges are bubbly.

Yields 12 - 3/4-cup servings

*I am using a combo of cheddar, swiss and havarti since it is what I
have in the fridge.
**I did this and it made it smooth, however I think I will leave them whole next time.
***You can also top with cheese or the original recipe calls for:a slice bread cut in half then butter both sides and place buttered sides together. Cut into 1-inch pieces and in a food processor process into fine crumbs (10-12 seconds). Sprinkle crumb mixture over potatoes.

Yummy!