Gluten free cheesy potatoes are proof that you do not need canned soup to make a crowd-pleasing side dish. Frozen hash browns, a quick homemade cheese sauce, and about an hour in the oven - that is really it. This is the kind of recipe you can throw together for a holiday dinner or a random Tuesday night when everyone needs something warm and comforting.
What makes this one special is the from-scratch sauce. It sounds fancy, but it takes about ten minutes to pull together. And once you try it this way, you will not miss the canned version at all.
If you are already making a big batch, it pairs beautifully with something like my grilled ham steak recipe - an easy grilled dinner that runs on the same timeline and uses almost no dishes.
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Why You'll Love This Recipe
- Homemade cheesy cream sauce - no canned soup needed
- Makes a big 9x13 pan, so it feeds a crowd
- Gluten free and easily modified to be low FODMAP
- Works for holidays, potlucks, or a regular weeknight dinner
- Everyone eats the same dish, no modifications at the table
What You'll Need
- Gluten Free Flour - I use Bob's Red Mill 1-to-1 in the blue bag. It works like a charm as the thickener for the sauce. Other blends may behave differently, so stick with this one if you can.
- Chicken Broth - This is what builds the flavor base of the sauce. Use a low FODMAP broth if that is a concern in your house.
- Sour Cream - Full-fat is the move here. It melts smoothly into the sauce without getting weird. Lactose-free sour cream works great too.
- Cheddar Cheese - I use bagged shredded cheddar with great results. If you want to grate your own, go for it.
- Frozen Shredded Hash Browns - The shortcut that makes this recipe so easy. No peeling, no shredding. Just open the bag and go.
- Green Onions - Use only the green tops to keep this low FODMAP. They add a little flavor and make the dish look a lot prettier.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees F. In a large skillet over medium heat, melt the butter. Once melted, sprinkle the gluten free flour over the butter and whisk until no white streaks remain.
Step 2: Add chicken broth to your butter-flour mixture, ½ cup at a time. The gluten-free flour is going to hydrate and create clumps. Keep whisking and keep adding stock until it looks like gravy.
After whisking out all the lumps, the sauce will look smooth and like what you would get from canned soup.
Lower the heat to low and add the salt, pepper, and green onion tops.
Step 3: Season with salt and pepper. Reduce heat to low. Add the sour cream and whisk until fully combined. Keep the heat low here - high heat will cause the sour cream to curdle, and nobody wants that.
Step 4: Add 1 cup of shredded cheddar cheese and stir until melted. Then add the chopped green onion tops.
Step 5: Stir in the frozen hash browns until everything is coated in the cheese sauce.
Step 6: Pour the mixture into a greased 9x13-inch baking pan. Bake uncovered for 30 minutes.
Step 7: Remove from the oven and sprinkle the remaining shredded cheddar cheese over the top. Return to the oven for 5-10 minutes or until the cheese is melted and golden. Sprinkle with more green onion tops and serve immediately.
Tips and Tricks
Whisk constantly when adding broth. Gluten free flour behaves differently than all-purpose. Go slow, add broth in stages, and do not stop whisking. The sauce will smooth out, I promise.
Keep the heat low when adding sour cream. This is the step most people rush. Medium or high heat will break the sauce. Low and slow wins here.
Do not thaw the hash browns first. Frozen goes straight into the sauce. If they are thawed, the potatoes can get mushy during baking.
Double the recipe for a big crowd. Use two 9x13 pans and the same amount of time. Same dishes, double the output. My kind of math.
Want a crunchy topping? Crush up gluten free cornflakes or ruffled potato chips and sprinkle them over the cheese before the final bake. It adds a great texture.
For a heartier spin on this recipe, my cheesy scalloped potatoes with ham uses sliced fresh potatoes instead of hash browns and diced ham layered right in. Great for when you want it to be a full meal.
Ingredient Swaps
- Flour - If gluten free is not a requirement in your house, all-purpose flour will work using the same measurements. It whisks together more easily.
- Potato Options - Frozen cubed hash browns work in place of shredded. The final dish will have a more pronounced potato texture and flavor. Both are great. I swap between them based on what is in my freezer.
- Cheese Options - Swap out the cheddar for a mix of gruyere and sharp cheddar for a more complex flavor. Either way, it is so good.
- Sour Cream - If sour cream is not an option, plain Greek yogurt (full fat) is worth trying. The sauce will be slightly tangier, but it works.
Variations
Cheesy Potatoes with Ham: Dice up leftover oven baked ham steaks and stir them in with the hash browns. It turns a side dish into a full meal, which I love.
Dairy Free Cheesy Potatoes: Use a dairy free butter, dairy free shredded cheese, and unsweetened coconut milk in place of sour cream. The sauce will be a little thinner but still tasty.
Breakfast Cheesy Potatoes: Serve these as a breakfast or brunch side. They are unreal alongside sheet pan eggs when you need to feed a crowd without losing your mind.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Reheat individual servings in the microwave for 2-3 minutes, stirring halfway through. Or warm in a small saucepan on the stovetop over low heat.
Freeze: Cool completely before freezing. Store in a freezer-friendly container for up to four months. Defrost in the refrigerator overnight before reheating.
Low FODMAP Notes
- Gluten Free Flour (Bob's Red Mill 1-to-1) - A great option for thickening sauces without high FODMAP ingredients.
- Chicken Broth - Use a low FODMAP certified broth like Gourmend Foods, or one you know you can tolerate.
- Sour Cream - Use lactose-free sour cream if lactose is a trigger. Safe at 2 tablespoons or 40 grams per meal.
- Cheddar Cheese - A low lactose cheese and safe at 40 grams per meal.
- Green Onion Tops - Use only the green tops. Safe at ¾ cup or 75 grams per meal.
- Frozen Hash Browns - Plain frozen hash browns with no added seasonings or onion powder are your friend here. Always check the label.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Cheesy potatoes go by a lot of names - funeral potatoes, party potatoes, hash brown casserole, and sometimes just "those potatoes." Whatever you call them, they are the same comforting dish.
Cheesy potatoes use frozen hash browns and a creamy sauce. Scalloped potatoes use thinly sliced fresh potatoes layered in the dish. Both are wonderful. They just have different textures and a different amount of prep work involved.
Full-fat plain Greek yogurt is the closest substitute. Lactose-free sour cream is also a solid option if dairy is a concern.
Yes! Mix everything together, pour into the baking pan, cover, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 15 minutes and then bake as directed. Add an extra 5-10 minutes if it goes into the oven cold.
You can, but the cooking time will need to increase to make sure the potatoes cook all the way through. Frozen hash browns are the easier option here and give a consistent result every time.
What To Serve With Cheesy Potatoes
These gluten free cheesy potatoes are a natural fit for Easter dinner alongside ham balls - that combo is always a crowd-pleaser. They also pair really well with pulled pork. My low FODMAP pulled pork with the homemade BBQ sauce is the kind of pairing that makes people come back for seconds.
Looking for more side dish recipes to add to your rotation? There are plenty of options that work alongside this one.
More Loveable Side Dishes You'll Love
Discover more side dish options. Below are a few of our favorites!
- Gluten Free Corn Pudding - This recipe is a family favorite and makes an appearance at our family holiday table every year!
- Gluten Free Crock Pot Mac and Cheese - Make this for the kiddos and the kid at heart! Everyone loves the creamy, cheesy sauce-drenched noodles!
- Broccoli Salad with Cranraisins - Use fresh veggies, dried cranberries, and a homemade dressing for a refreshing salad option.
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Recipe
Gluten Free Cheesy Potatoes
Ingredients
- 2 tablespoons butter salted
- 2 tablespoons gluten free flour Bob's Red Mill 1-to-1 in blue bag, (Note 1)
- 1 ½ cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup sour cream (Note 2)
- 2 cups shredded cheddar cheese divided
- ¼ cup green onions chopped (Note 3)
- 26 ounces shredded hash browns frozen (Note 4)
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, melt the butter.
- Once melted, sprinkle the gluten free flour over the butter. Whisk until the flour is incorporated into the butter and no white streaks remain.
- Add ½ cup of the chicken broth and whisk until absorbed. Add another ½ cup chicken broth, whisk again until absorbed. Finally add the remaining chicken broth and whisk until the sauce is smooth.
- Season the sauce with salt and pepper.
- Reduce the heat to low. Add the sour cream to the sauce and whisk.
- Sprinkle 1 cup of shredded cheddar cheese into the sauce. Stir until melted. Once melted add the chopped green onions.
- Add the frozen hash browns and stir.
- Add the cheesy potatoes to a greased 9x13-inch baking pan.
- Place uncovered potatoes in a preheated oven for 30 minutes.
- After 30 minutes, remove the pan and sprinkle the remaining shredded cheddar cheese over the potatoes. Place back in the oven for 5-10 minutes or until cheese melts and turns golden brown.
- Sprinkle the top with chopped green onions and serve immediately.
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