Is there any potato that isn't amazing? This Gluten Free Cheesy Potatoes recipe is filled with cheesy, creamy, and comforting potatoes. This recipe is made without canned soups, like the traditional recipe. Instead, the creamy sauce is made from scratch. A luscious cheese sauce is created without gluten or ingredients you cannot pronounce. Make it for a holiday meal. It goes perfectly with ham, or make it whenever the craving hits!
Potatoes are one of the most versatile ingredients in a busy cooks kitchen. Cheesy potato casserole fits the category of a loveable recipe. It's an easy recipe for a great side dish filled with shredded hash browns covered in a cheesy cream sauce.
This recipe is the ultimate comfort food. It is not surprising these cheesy potatoes are also called cheesy funeral potatoes. These warm, cheesy potatoes can be served as a side dish for Christmas time or Sunday dinner. It is the perfect side dish and one of our favorites.
Cheesy Potato Ingredients
Butter - Salted butter is the 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 an additional layer of flavor.
Kosher Salt and Pepper - Potatoes need flavor. Adding salt and pepper will add much needed flavor.
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 an onion flavor and a pop of color.
Hash Browns - I love these versatile frozen potatoes. Find them in the freezer aisle at the grocery store.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
How To Make Cheesy Potatoes Without Soups
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.
Add chicken broth to the butter-flour mixture, ½ cup at a time. The gluten-free flour is going to hydrate and create clumps. Keep whisking and keep adding broth until it looks like gravy.
After whisking out all the lumps, the sauce will look smooth and like what you would get if using canned soup.
Lower the heat to low and add the salt, pepper, and green onion tops.
Whisk in the sour cream. It is important to keep the heat low. If the heat gets too high, it will cause the sour cream to curdle and not look very pretty.
After fully combining the sour cream, add the shredded cheese to the saucepan. After it melts, add the hash browns and place them in a greased 9x13-inch casserole dish. Sprinkle the remaining cheese over the top. Bake at 350 degrees F until the top turns golden brown and the potatoes are no longer frozen.
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.
Potatoes - Additional potato options included cubed potatoes. The potato shape impact is all about the texture. Cubed potatoes will have more potato flavor, whereas shredded potatoes will not. Likewise, Yukon gold potatoes or russet potatoes sliced evenly would also work if you want fresh potatoes.
Cheesy Potato Casserole Variations
Crunchy Topping Options: Create a buttery cornflake topping. Use gluten free corn flakes or potato chips.
Cheese Options: Instead of classic cheddar cheese, use a mixture of gruyere cheese and sharp cheddar cheese for a more complex cheese flavor.
Cheesy Potatoes with Ham: Add diced ham to the potatoes. Leftover ham steaks are perfect for this! The ham adds an extra flavor boost and is delicious!
To 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.
To Freeze: I would not recommend freezing leftovers with dairy. It would not defrost without the sour cream looking less than appetizing. However, they are safe to eat.
To Reheat: Reheat individual servings on a microwave-safe plate or a small saucepan on the stovetop for 2-3 minutes or until heated through.
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.
Additional Side Dish Recipes
Gluten-Free Cheesy Potatoes
- Baking Pan 9x13-inch
- 2 Tablespoons Salted Butter
- 2 Tablespoons Gluten-Free Flour Bob's Red Mill 1-to-1 (blue bag)
- 1 ½ cups Chicken Broth
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- ¼ cup Green Onions Tops Only, Chopped
- 26 oz. Shredded Hash Browns Frozen
- Preheat oven to 350 degrees F.
- Melt butter in a skillet over low heat. Add gluten-free flour and whisk until combined.
- Add chicken broth, ½ cup at a time. Whisk in until no liquid remains. The flour/butter mixture will hydrate the gluten-free flour and create clumps. Add another ½ cup of broth and whisk again. Add another ½ cup of broth and whisk in. The mixture will eventually look like a condensed soup/sauce.
- Add sour cream and whisk into the mixture. Keep the heat low so it does not curdle.
- Add chopped green onion tops and stir.
- Add 1 cup of shreeded cheese and mix until compltely melted into mixture.
- In a large bowl, mix the hash browns and cheese sauce until completely combined.
- Spray a 9x13-inch baking pan with cooking spray for easy cleanup. Add the hash brown cheesy mixture to the prepared pan. Spread it out evenly. Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 35-40 minutes in a preheated 350 degrees F or until cheese is melted on top and hash browns are cooked.
- Serve immediatley. Store any leftovers in an airtight container in the refrigerator for up to four days.