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Looking into a white casserole dish where some gluten-free cheesy potatoes are being served.

Gluten-free Cheesy Potatoes

Meeta Arora
Whip up a batch of these delicious gluten-free cheesy potatoes for a cozy and satisfying side dish. Whether planning a festive holiday feast or a regular weeknight dinner, these easy-to-make potatoes will be a hit!
4 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
  

For the cheesy potatoes.

  • 4 Tablespoons Butter
  • 1 Medium Onion I prefer yellow
  • 4 Tablespoons Cornstarch
  • 1 Cups Chicken Stock
  • ¾ Cup Milk
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Poultry Seasoning
  • 1 25-30 Ounce Bag Frozen Hashbrowns Diced or shredded
  • ½ Cup Sour Cream
  • 2 ½ Cups Cheddar Cheese Shredded

For the topping.

  • 2-3 Cups Potato Chips Crushed, I prefer the Kettle brand

Instructions
 

  • Preheat the oven to 350 degrees.
  • Lightly butter a casserole dish and set it aside.
  • In a large pot over medium heat, melt the butter.
    4 Tablespoons Butter
  • Once the butter is melted, add the onion and let it cook until it has softened and become translucent. This should take about 5 minutes.
    1 Medium Onion
  • Once the onions are cooked, stir in the cornstarch and stir for about a minute until no dry starch is visible.
    4 Tablespoons Cornstarch
  • Slowly whisk in the chicken stock and milk, along with the spices.
    1 Cups Chicken Stock, ¾ Cup Milk, 1 Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Garlic Powder, ½ Teaspoon Poultry Seasoning
  • Let the mixture simmer until it starts to thicken up, about 5 minutes.
  • Once thickened stir in about half of the cheddar cheese, and let it melt into the sauce.
    2 ½ Cups Cheddar Cheese
  • Take the pot off the hear and let it cool for 1-2 minutes.
  • Once slightly cooled, stir in the sour cream, and frozen potatoes.
    1 25-30 Ounce Bag Frozen Hashbrowns, ½ Cup Sour Cream
  • Transfer the potato mixture to the prepared baking dish.
  • Top the potatoes with the remaining cheese and spread the crushed potato chips over the cheese.
    2-3 Cups Potato Chips, 2 ½ Cups Cheddar Cheese
  • Bake for 45 minutes to 1 hour, until the casserole is baked through and the edges are bubbly.
  • Let the cheesy potatoes rest for about 5-10 minutes before serving and enjoy!

Notes

Tips and Tricks
  • Do you have to thaw your potatoes? - This is a personal preference. I never tend to thaw the frozen potatoes for very long, just long enough for them to sit on my counter while I make the rest of the casserole.
  • If you don't want to use already frozen potatoes, you can substitute some small diced or shredded potatoes. I do suggest peeling and cooking them before adding them to the casserole to make sure they cook all the way through during baking.

Nutrition

Calories: 382kcalCarbohydrates: 20gProtein: 12gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 62mgSodium: 736mgPotassium: 393mgFiber: 1gSugar: 3gVitamin A: 661IUVitamin C: 6mgCalcium: 305mgIron: 1mg
Keyword gluten free cheesy potatoes, gluten free funeral potatoes, gluten free potato casserole, gluten free side dish
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