Gluten Free Cheesy Potatoes Recipes

GLUTEN FREE CHEESY POTATOES

Gluten Free Cheesy Potatoes image

Gluten free cheesy potatoes are packed with hash browns, cheese, milk, broth, and cream cheese. This version is super creamy and extra cheesy. It's a kid favorite.

Provided by Jodi Danen, RDN / Create Kids Club

Number Of Ingredients 9

Ingredients

16 ounces shredded sharp cheddar cheese, divided (✅)
1 cup plain Greek yogurt
3/4 cup milk
3/4 cup chicken broth (✅)
4 ounces cream cheese, room temperature (✅)
1 teaspoon granulated garlic (✅)
1 teaspoon salt
1/2 teaspoon pepper
30 ounce shredded hash browns (✅)

Steps:

Preheat the oven and prep the baking pan. Preheat oven to 350 degrees. Spray the baking pan with non-stick cooking spray.
Mix the ingredients together. In a large mixing bowl, combine 8 ounces shredded cheese, Greek yogurt, milk, chicken broth, cream cheese, garlic, salt, and pepper. Stir well. Add the shredded hash browns, stiring well. Add to the baking pan then top with the rest of the shredded cheese.
⭐️Bake. Bake uncovered for 1 hour or until the cheese is bubbly and lightly browned.

Nutrition Facts : Calories 311 kcal, Carbohydrate 18 g, Protein 17 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 61 mg, Sodium 649 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

GLUTEN FREE CHEESY POTATO CASSEROLE

Gluten Free Cheesy Potato Casserole image

I made some adjustments to the recipe my mom uses (Recipe #244887) to make it gluten free (and to make a smaller amount). The recipe below is what I ended up doing and it worked pretty well. I definitely welcome any feedback! Also, when I calculated my own nutritional facts I figured 1/4th of the recipe to be the following: 307 calories, 17 fat, 26 carbs, 14 protein, 2 fiber, & 393 sodium.

Provided by lmt425

Categories Potato

Time 45m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups frozen hash browns, partially defrosted (shredded or cubed)
1 (6 ounce) container plain Greek yogurt
1 cup shredded cheddar cheese (or whatever you have handy)
2 tablespoons cream of chicken soup mix (Healthy Substitute for Cream of Chicken Soup)
6 tablespoons water
2 2/3 tablespoons diced onions
2 2/3 tablespoons butter or 2 2/3 tablespoons margarine
1 cup Corn Chex or 1 cup Rice Chex
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine

Steps:

Place hashbrowns in 1qt bakeware while preheating oven to 350'.
Heat & stir up the cream of chicken soup mix and the water until it is thick, then pour onto hashbrowns.
Melt 2 TBS & 2 tsp butter and saute the onions, then pour onto the hashbrowns.
Put the yogurt and cheese onto the hashbrowns.
Stir the hashbrowns and other ingredients you poured onto it until they are mixed together.
Melt the remaining 1.5 TBS of butter and mix in 1 cup of chex cereal (you do not want this too soggy, so it may actually be a little more than 1 cup).
Top your hashbrown mixture with your cereal topping.
bake covered for 35 minutes.

GLUTEN-FREE SCALLOPED POTATOES

Gluten-Free Scalloped Potatoes image

This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!

Provided by Marcia

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
2 ½ tablespoons cornstarch
⅛ teaspoon cayenne pepper
1 ½ cups milk
4 ounces shredded sharp Cheddar cheese
5 medium Idaho potatoes, peeled and thinly sliced
½ cup grated reduced-sodium Parmesan cheese
1 pinch paprika, or to taste

Steps:

Lightly grease a large microwave- and oven-safe casserole dish.
Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
Microwave, covered, on high for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g

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