Gluten Free Cheesy Potatoes
A delicious cheesy potato side dish that everyone will love!
Servings: 12 Servings
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.
Notes
Note 1: This recipe has only been tested using Bob’s Red Mill Gluten Free Flour.
Note 2: For a low FODMAP diet, use lactose-free sour cream if lactose is not tolerated.
Note 3: Use only green onion tops to keep it low FODMAP.
Note 4: Frozen cubed hash browns will also work in this recipe.
Storage Notes: Keep leftovers in an airtight container for up to four days in the refrigerator. Freeze cooled leftovers for up to four months in the freezer in a freezer-friendly container. Defrost before reheating. Reheat in the microwave, stirring halfway between cooking time.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 220kcalCarbohydrates: 27gProtein: 8gFat: 9gSugar: 1g
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