Featured Comment
From Kacie: “The best potato casserole dish I’ve ever had!! I used crushed potato chips for the topping because I couldn’t find GF cornflakes at my grocery store. They are so creamy and comforting. Perfect for a holiday side dish and so easy with the bag of shredded potatoes. Definitely will make this again for holiday gatherings! ★★★★★”
From Rana: “Made this for my sister-in-law and it turned out great! ★★★★★”
Why Try These Gluten-Free Cheesy Potatoes
When I was growing up, cheesy potatoes were part of every holiday and big family gathering. I couldn’t imagine a holiday without them, so I knew I had to recreate this family favorite. Thankfully, this gluten-free version has all the cheesy potato goodness I remember!
- Classic comfort food. I love how this is an easy dish anyone can feel confident serving, with a creamy sauce, tender shredded potatoes, and a crispy topping.
- Easy to make gluten-free. Gluten-free cornflakes used to be hard to come by, but now it’s easy to make this recipe with the traditional cornflake topping. You don’t even need a special measure-for-measure flour blend. Any gluten-free flour works to thicken the cheese sauce!
- A convenient make-ahead side dish. The unbaked dish can be refrigerated for 2 days or frozen for longer so all you have to do day-of is bake!
What You Need
Here are a few notes on some of the key ingredients to make these cheesy potatoes. Jump to the recipe card below for the exact measurements.
- Chicken stock: I use the chicken stock to balance the heaviness of the dairy products for the perfect consistency. Make sure you’re buying gluten-free stock or broth. I find both canned and boxed kinds work well!
- Milk: The milk works with the butter and cheese to achieve that creamy goodness. I like to use whole milk for richer results, 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. It complements the savory flavors in this dish.
- Cornflakes: Not all cornflakes are gluten-free so always double-check the label! This is my favorite brand! I’ve also used chips for the crunchy topping. I recommend using gluten-free kettle chips for that version!
- Frozen hashbrowns: I love using frozen hashbrowns! There’s no need to defrost them and they soak up the creamy sauce well while still keeping their structure. Just be sure to buy ones labeled gluten-free. I like Ore-Ida Shredded Hash Brown Potatoes or Simply Potatoes Shredded Hash Browns.
- Sour cream: The sour cream adds a little needed tang and ensures a velvety smooth finish. I prefer using full-fat sour cream for the best flavor!
- Gluten-free flour: Any gluten-free flour will work since it’s just used to thicken the sauce. It doesn’t necessarily need to be a gluten-free measure-for-measure blend.
- Cheddar cheese: It wouldn’t be cheesy potatoes without the cheddar! I like to use pre-shredded sharp cheddar to save time, plus I love the stronger flavor compared to mild cheddar.
How to Make Gluten-Free Cheesy Potatoes
Here’s an overview of how to make these potatoes. You can jump to the recipe for the full instructions!
Cook the onion and flour. I like to use a large Dutch oven, but a large pot will work too. Melt butter, then cook the onions until soft and translucent. Add the gluten-free flour and cook for about 1 minute while stirring constantly.
Add liquids and seasoning. I combine the stock and milk in a separate measuring cup, then slowly whisk them into the onion mixture. Next I add the seasoning and bring the mixture to a boil. Lower the heat and simmer, stirring frequently, until the mixture slightly thickens.
Erin’s Tip
Need a vegetarian option? You can use vegetable broth or even water in place of the chicken stock. The flavor won’t be as rich with water so I recommend adding a little extra seasoning if you go that route.
Add the cheese, sour cream, and hashbrowns. Remove the pot from the heat and stir in the cheese until smooth. Mix in the sour cream, then fold in the hashbrowns. I love that there’s no need to thaw the frozen hashbrowns. I just throw them straight in!
Top and bake. Spread the mixture evenly in the prepared baking dish, then sprinkle the crushed cornflakes over the top. I bake the cheesy potatoes until they’re hot and bubbly with a golden-brown topping. I recommend letting them rest for 10 minutes before serving so they have time to thicken a little more.
Erin’s Tip
Frozen hash browns make the recipe quicker, but you can use fresh potatoes, if you prefer. Shred 4-5 medium potatoes and partially cook them until they begin to soften. They’ll finish cooking as the cheesy potatoes bake.
More Gluten-Free Potato Recipes
Easy Gluten-Free Cheesy Potatoes
Ingredients
- 3 tablespoons butter
- 1 large yellow onion, diced
- 3 tablespoons gluten-free flour, any kind
- 1 ½ cups chicken stock or broth
- 1 cup milk of choice
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground 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 gluten-free cornflakes or crushed kettle cooked chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-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 measuring cup and slowly whisk it into 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 9×13-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!
Have you tried this in a crockpot? I made this for a gathering and it was delicious. I’d like to scale up and make in a crockpot for a larger gathering and won’t have access to an oven.
Hi Rebecca! We haven’t tried this one in a crockpot so we’re not sure how it would do overall. Most likely the crunchy topping wouldn’t get as crisp as in the oven. If you decide to test it out, we’d love to hear how it goes!
The best potato casserole dish I’ve ever had!! I used crushed potato chips for the topping because I couldn’t find GF cornflakes at my grocery store. They are so creamy and comforting. Perfect for a holiday side dish and so easy with the bag of shredded potatoes. Definitely will make this again for holiday gatherings!
Yay! We’re so glad you loved the cheesy potatoes so much, Kacie. Thank you! Potato chips are a great topping too. We hope this recipe is a hit at your next holiday gathering!
Can I use fresh potatoes instead of frozen?
Hi Ruth, yes you can use fresh. The frozen ones make the recipe quicker, but you are always welcome to use fresh potatoes, if you prefer. Shred 4-5 medium potatoes and either cook, or at least partially cook them, before adding the potatoes to the mixture. Enjoy!
Made this for my sister-in-law and it turned out great!
Yay! We are happy to hear the cheesy potatoes went well. Thank you for your feedback!
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 🙂