The ultimate comforting potato side dish is gluten free cheesy potatoes! They are made with homemade cheesy sauce, frozen hash browns, green onions, and more cheese. Make these cheesy potatoes for a holiday meal or whenever the craving hits!
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Why You'll Love This Recipe
- Gluten Free Cheesy, Creamy Sauce
- Makes Many Servings
- Perfect for Special Occasions
Featured Ingredients
- Butter - Salted butter is the fat base for the sauce.
- Gluten Free Flour - I love to use Bob's Red Mill 1-to-1 Gluten Free Flour in the blue bag. It works perfectly to thicken the sauce without a weird texture.
- Chicken Broth - Using a chicken broth or a chicken stock adds a layer of flavor.
- Kosher Salt and Ground Black Pepper - Potatoes need flavor. Both salt and pepper are needed so the potatoes are not bland.
- Sour Cream - I use a full-fat sour cream. It melts perfectly into the cheese sauce. Use a lactose-free sour cream if needed.
- Cheddar Cheese - I use a bag of shredded cheddar cheese with success. However, if you want to grate your own, that would work too.
- Green Onions - Adds onion flavor and a pop of color.
- Hash Browns—I love these versatile frozen potatoes. Shredded hash browns are found in the freezer aisle in the grocery store.
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: In a large saucepan, melt the butter over medium heat. Once melted, sprinkle the gluten free flour over the butter. Whisk the flour into the butter until combined.
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: Whisk in the sour cream. It is important to keep the heat low. If it gets too high, the sour cream will curdle and not look very pretty.
Step 4: After fully combining the sour cream, add the shredded cheese to the saucepan.
After the cheese melts, add the hash browns, stir, and place them in a greased 9x13-inch casserole dish. Bake at 350 degrees F until the top turns golden brown and the potatoes are cooked. Sprinkle the remaining cheese on the top, and place it back in the oven until it melts, about five minutes.
Tips and Tricks
Want to use fresh sliced potatoes? Follow the steps and instructions for cheesy scalloped potatoes with ham.
Ingredient Swaps
- Flour - If you do not need wheat/gluten free flour and would like to use All Purpose flour. It will not hydrate like gluten-free flour and should whisk together more easily than gluten free.
- Potato Options - Use frozen cubed potatoes. This swap will result in the cheesy potatoes having a more prominent potato flavor versus using shredded. Both are great, and I use them interchangeably based on what I have in the freezer.
- Cheese Options - Instead of classic cheddar cheese, use a mixture of gruyere cheese and sharp cheddar cheese for a more complex cheese flavor.
Variations
Crunchy Topping Cheesy Potatoes: Create a buttery cornflake topping. Use gluten free corn flakes or ruffled potato chips. Another option is to use gluten free bread crumbs, drizzled with butter.
Cheesy Potatoes with Ham: Add diced ham to the potatoes. Leftover baked ham steaks are perfect for this!
Storing and Reheating
Store: If you are lucky enough to have any leftovers, place them in an airtight container and place them in the refrigerator for up to four days.
Freeze: Place cooled leftovers in an airtight container and freeze up to four months. Defrost before reheating.
Reheat: Reheat individual servings on a microwave-safe plate or a small saucepan on the stovetop for 2-3 minutes or until heated through.
FAQs
Funeral Potatoes. The definition of comfort is seeing pans of cheesy potatoes lined up at the reception after a funeral. They are easy to quickly throw together with pantry items, travel well, and feed many people - and everyone LOVES them!
The biggest difference is that scalloped potatoes do not use cheese. They are baked in a milk and cream base sauce in the oven for a long time. However, another version of scalloped potatoes is called Au Gratin potatoes, which is like the distant cousin of both cheesy potatoes and scalloped potatoes.
You can substitute plain Greek yogurt! Just make sure it is plain.
Meal Planning
Cheesy potatoes are great as a side dish for Easter! They go great with ham balls and a crowd-pleaser! I also love to serve them with pulled BBQ pork sandwiches. The combination of the homemade BBQ sauce is a great compliment to the creamy, cheesy potatoes.
Additional Gluten Free Side Dishes
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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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
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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