These EASY gluten-free cheesy potatoes are comfort food at its finest!
These creamy potatoes are made gluten-free with a crunchy, salty kettle chip topping. They’re delicious with any holiday meal!
When I was growing up, cheesy potatoes were part of every holiday many or big family gathering, including Christmas, Easter, or another special occasion!
Also known as funeral potatoes, this dish is still one of my favorites for any holiday. You simply can’t beat the comfort of cheesy, creamy sauce, hashbrowns, and a crisp, salty topping! I can’t imagine eating a holiday ham without them!
Fortunately, making a gluten-free version of this classic dish was fairly straightforward. I just needed to swap flour for gluten-free flour, then add a gluten-free alternative to the cornflake topping.
Since gluten-free cornflakes can be hard to come by, I used gluten-free kettle chips instead. And I actually LOVE this swap more than the original! The topping is extra crunchy, salty, and the perfect balance to the creamy potatoes!
They’re the perfect side dish to ham, turkey, or even steak! Then add in roasted vegetables, a salad, and fruit. You’ll have a complete holiday meal to feed a crowd!
Check out this full collection of gluten-free easter recipes!
Table of Contents
Why You’ll Love This Recipe
- Creamy, salty, and crunchy
- Easy to make
- Great for holidays
- Feeds a crowd
For more gluten-free potato dishes, try these recipes for potato salad, roasted sweet potatoes, gluten-free scalloped potatoes, gluten-free mashed potatoes and gluten-free sweet potato casserole.
Ingredients You’ll Need
Here’s what you’ll need to make this great recipe for cheesy potato casserole:
- Chicken stock: Make sure you’re buying gluten-free chicken stock to keep this recipe gluten-free. Canned or boxed stock will work!
- Milk: I like to use whole milk for this recipe, but 2% or skim will also work.
- Onion: Yellow onion is my favorite for these potatoes since they’re a bit sweeter than white onions.
- Potato chips: I love using gluten-free kettle chips for the topping! They’re extra crunchy and the best complement to the cheesy potato filling!
- Frozen hashbrowns: Use frozen hashbrowns to save time with this recipe—no need to defrost! If you have Celiac disease, be sure to buy gluten-free hashbrowns to keep this recipe gluten-free. I like Ore-Ida Shredded Hash Brown Potatoes or Simply Potatoes Shredded Hash Browns.
- Sour cream: I like using full-fat sour cream for the best flavor!
- GF flour: Any gluten-free flour will work for this recipe. It doesn’t necessarily need to be 1:1 baking flour.
- Butter: I prefer using salted butter for its depth of flavor!
- Cheddar cheese: Shredded sharp cheddar cheese will save you time and has more depth of flavor than mild cheddar!
- Seasoning: Salt, pepper, and dried thyme bring out all the flavors of these cheesy potatoes! You could also use fresh thyme, if you prefer.
How to Make This Recipe
- Preheat the oven to 350F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- In a large dutch oven or pot, melt the tablespoons of butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Stir in the gluten-free flour and cook, stirring constantly, for about a minute.
- Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.
- Stir in the salt, pepper, and thyme.
- Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Take the pot off the heat and stir in the shredded cheddar cheese until smooth. Add the sour cream to the creamy cheese sauce and mix until combined.
- Fold the frozen hash browns into the cheesy sauce until well combined.
- Evenly spread the hash brown mixture into the prepared 9X13-inch casserole dish and add the crushed potato chips to the top of the casserole.
- Bake for 40-45 minutes, until hot, golden brown, and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Enjoy!
For a classic Easter meal, serve these gluten-free cheesy potatoes with this gluten-free ham, Easter fruit salad, gluten-free corn casserole and deviled eggs with relish.
You could also serve this gluten-free lemon pie, gluten-free carrot cake or gluten-free coconut cake for dessert.
Check out these posts on gluten-free easter desserts and easter snacks!
Storage Instructions
Store gluten-free cheesy potatoes in an airtight container (or covered with plastic wrap) in the fridge for up to five days.
FAQs
Ore-Ida Shredded Hash Brown Potatoes and Simply Potatoes Shredded Hash Browns are both gluten-free hash browns that can easily be found at the grocery store. Keep in mind that some hashbrowns contain wheat flour, so it’s important to check the ingredients list to make sure you’re buying gluten-free hashbrowns. Hashbrowns served at fast food restaurants are often fried in shared fryers with chicken nuggets, so they are not considered gluten-free.
No, Cracker Barrel hashbrown casserole is not gluten-free. It’s made with condensed chicken cream soup, which is thickened with wheat flour. As an alternative, try making your own hashbrown casserole with gluten-free Ore-Ida Shredded Hash Brown Potatoes or Simply Potatoes Shredded Hash Browns.
Yes, most mashed potatoes are gluten-free, since they’re made with gluten-free ingredients like potatoes, milk, butter, and cream. Still, it’s always best to check the ingredients to make sure. Sometimes gravy that is served with mashed potatoes contains wheat flour, and some brands of instant potatoes contain gluten.
Expert Tips & Tricks
- Any kind of gluten-free flour will work for this classic side dish recipe! No need to use 1:1 baking flour, which I typically recommend for most gluten-free baked goods.
- It can be difficult to find gluten-free cornflakes, so I like to add gluten-free potato chips. They add a salty crunch that I happen to love! However, if you can find gluten-free cornflakes, feel free to use them!
- To make ahead, follow the recipe up until the point of baking. Cover cheesy potatoes with foil and store in the fridge until ready to bake.
MORE GLUTEN-FREE RECIPES
I hope you love this easy hashbrown casserole recipe as much as we do! If you try these gluten-free cheesy potatoes, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Gluten-Free Cheesy Potatoes
Ingredients
- 3 tablespoons butter
- 1 large yellow onion diced
- 3 tablespoons gluten-free flour
- 1 ½ cups chicken stock or broth
- 1 cup milk
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- 26-30 oz frozen shredded hash browns
- ½ cup sour cream
FOR THE TOPPING
- 2 cups crushed potato chips I like to use kettle cooked chips
Instructions
- Preheat the oven to 350F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- In a large dutch oven or pot, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Stir in the gluten-free flour and cook, stirring constantly, for about a minute.
- Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.
- Stir in the salt, pepper and thyme.
- Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.
- Fold in the frozen hash browns until well combined.
- Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the crushed potato chips.
- Bake for 40-45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Enjoy!
Notes
- Any kind of gluten-free flour will work for this classic side dish recipe! No need to use 1:1 baking flour, which I typically recommend for most gluten-free baked goods.
- It can be difficult to find gluten-free cornflakes, so I like to add gluten-free potato chips. They add a salty crunch that I happen to love! However, if you can find gluten-free cornflakes, feel free to use them!
- To make ahead, follow the recipe up until the point of baking. Cover cheesy potatoes with foil and store in the fridge until ready to bake.
I was wondering if dehydrated hash browns would work here. I happen to have some.
I haven’t tried this myself so I can’t say for sure. I think it should work if you hydrate them before adding them in as instructed though!
I used a can of gluten free chicken condensed soup (Pacific brand) instead of the milk. I think it added to the flavor! Great recipe.
That sounds like a great idea! Thanks for the comment 🙂