One of the hardest parts about having to go gluten free was giving up some of my family’s favorite traditional holiday foods. Luckily we’ve been able to GF-ify Dirt Cake for the 4th of July, and the doughy center cinnamon roll for Christmas morning, and now it’s time to add another dish to the list:
Y’all, the holidays are officially saved — say hello to Gluten Free Party Potatoes Deluxe!
My Mom has been making Party Potatoes Deluxe — aka Funeral Potatoes, aka Cheesy Potatoes — for every holiday since the dawn of time, and I thought I’d have to say goodbye to it since going gluten free because the recipe calls for canned condensed soup and Kellogg’s Corn Flakes — both of which are not gluten free.
Luckily both these ingredients are a cinch to swap out. We simply make our own condensed chicken soup, which makes the cheesy potatoes creamy and mouthwatering, and use gluten free corn flakes to achieve that irresistible buttery crunch on top of the casserole.
This cheesy side dish is legitimately one of the best foods I’ve ever eaten, on account of the “party” and “deluxe”, of course, and I am SO happy that it’s made it’s way back to our gluten free holiday table!
How to Make Gluten Free Party Potatoes Deluxe
Start by making the homemade Condensed Cream of Chicken Soup, which takes all of 7 minutes to make. Like I said, the original recipe calls for store-bought canned condensed soup, which it usually not gluten-free, plus it has NINETEEN ingredients. How do they even fit 19 ingredients into that teeny tiny can?
Anyway, start by sautéing minced shallot in extra virgin olive oil until softened, 2 minutes, then add butter and, once melted, sprinkle in gluten-free flour. Whisk until the mixture is smooth then cook for 30 seconds.
Next, slowly add splashes of gluten free chicken broth and milk (any kind, I use unsweetened almond milk,) while whisking constantly to avoid lumps. Finally, add poultry seasoning, salt, and pepper then turn the heat up slightly to bring the soup to a bubble. Turn the heat back down to medium then simmer until the soup is fairly thick, 3-4 minutes, stirring occasionally.
Raise your hand if you’re never buying canned condensed cream of chicken soup again after seeing how easy (and much more healthy!) it is to make at home? This stuff is (thickened) liquid gold! You can easily make this 2-3 days ahead of time, too.
Next, whisk the slightly cooled cream of chicken soup with sour cream in a large mixing bowl. Add country-style (diced) frozen hash browns that have been thawed, shredded sharp cheddar cheese, and chopped green onions then mix to combine. Scoop the mixture into a baking dish that has melted butter in the bottom then smooth into an even layer.
Bake the potatoes for 35 minutes at 350 degrees, then top with a crispy, crunchy corn flake topping. That’s just crushed gluten-free corn flakes (LOVE this Erewhon brand – the ingredients are just organic milled corn and sea salt. Barbara’s Gluten Free Corn Flakes are great too!) mixed with more melted butter.
Sprinkle the corn flakes on top then bake for another 15-20 minutes or until the topping is crisp and golden brown. Scoop onto plates, then serve!
Creamy, decadent, crispy, buttery – PARTY potatoes DELUXE! Enjoy and savor to the very end!
More Gluten Free Holiday Side Dish Recipes
- Gluten Free Scalloped Potatoes
- Best Ever Wild Rice Stuffing
- Gluten Free Stuffing
- Gluten Free Green Bean Casserole
- Shredded Brussels Sprouts Salad
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Gluten-Free Party Potatoes Deluxe
Gluten-Free Party Potatoes Deluxe has all the decadent, craveable flavor as the original, but is completely gluten-free!
- 1 cup butter, divided
- 1 cup (8oz) sour cream
- 2lbs country-style (diced) frozen hash browns, thawed
- 8oz shredded sharp cheddar cheese
- 1/2 cup green onion, chopped
- 2 cups crushed gluten-free corn flakes
- For the Condensed Cream of Chicken Soup
- 1-1/2 teaspoons extra-virgin olive oil
- 1 Tablespoon chopped shallot
- 2 Tablespoons butter
- 2 Tablespoons gluten-free flour blend
- 3/4 cups gluten-free chicken broth
- 1/2 cup milk (any kind)
- 1-1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- For the Condensed Cream of Chicken Soup: add extra virgin olive oil to a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 30 seconds then slowly add splashes of chicken broth while whisking to avoid lumps until a smooth sauce has been formed. Add milk and seasonings then turn heat up to medium-high and bring soup to a bubble while stirring constantly. Turn heat back down to medium then cook while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be done ahead of time.
- Preheat oven to 350 degrees then add half the butter to a 9x13" baking dish and place in oven to melt while the oven heats up. Stir together sour cream and condensed soup in a very large bowl then fold in hash browns, cheddar cheese, and green onions. Scoop mixture on top of the melted butter in the baking dish then spread into an even layer. Bake uncovered for 35 minutes.
- Melt remaining butter in a microwave-safe dish then pour over crushed cornflakes and stir to coat. Sprinkle on top of the potatoes then bake until golden brown and crunchy, 15-20 more minutes, and then serve.
- I like Erewhon and Barabara's Gluten Free Corn Flakes
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin