Meaningful Eats
Easy Gluten-Free Cheesy Potatoes
8 servings
I recreated this family favorite so everyone can enjoy the cheesy potatoes I grew up eating, just without the gluten!These gluten-free cheesy potatoes are made with shredded hash browns, sour cream, and cheddar cheese, and topped with crunchy cornflakes. This classic comfort food is perfect for holidays, potlucks, and family gatherings of all kinds!
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 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 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 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
Gluten-Free: Any kind of gluten-free flour will work! No need to use the gluten-free measure-for-measure flour. For the cornflakes, make sure they're labeled gluten-free or use gluten-free kettle chips for another crunchy option!
Dairy-Free: This recipe can't be made dairy-free. The cheddar, milk, and sour cream are key to the right flavor, richness, and consistency.
To Make-Ahead: Follow the recipe up until the point of baking. Cover with plastic wrap or foil and store in the refrigerator until ready to bake (up to 2 days). To prepare further in advance, freeze the unbaked potatoes. Wait to add the topping until ready to bake. They will need more time in the oven if baking from frozen.
To Store: Store leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: To freeze after baking, let the potatoes cool completely, then wrap the dish tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months.
Nutrition
Calories: 342kcal | Carbohydrates: 32g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 772mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 1mg