Dairy-Free Classic Cheesy Potato Casserole
Get ready to indulge in the ultimate comfort food with this Dairy-Free Classic Cheesy Potato Casserole! Perfect for those avoiding dairy, this recipe swaps traditional ingredients for creamy dairy-free sour cream, rich shredded dairy-free cheddar, and a velvety dairy-free cream of mushroom soup. Thin layers of tender parboiled russet potatoes are smothered in a flavorful, cheesy mixture infused with savory onion, garlic powder, and onion powder, then baked to golden, bubbly perfection. This crowd-pleasing dish is not only easy to prepare but also a deliciously satisfying side that pairs beautifully with any main course. Whether you're serving it at a holiday dinner or a weeknight meal, this dairy-free twist on a classic potato casserole will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 large russet potatoes
- 4 tablespoons dairy-free butter
- 1 medium, finely chopped onion
- 1 cup dairy-free sour cream
- 2 cups, shredded dairy-free cheddar cheese
- 1 can (about 10.5 ounces) dairy-free cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, thinly sliced (optional) green onions
- 1 as needed cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Peel the potatoes and cut them into 1/4-inch thick slices. Place them in a large pot of boiling water and parboil for 10 minutes until slightly tender but not fully cooked. Drain and set aside.
In a large saucepan, melt the dairy-free butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the dairy-free sour cream, shredded dairy-free cheddar cheese, and the can of dairy-free cream of mushroom soup. Mix well until the cheese is melted and everything is thoroughly combined.
Add the garlic powder, onion powder, salt, and black pepper to the cheese mixture. Stir well to ensure even seasoning.
Lightly spray a 9x13-inch baking dish with cooking spray. Layer half of the potato slices evenly in the bottom of the dish.
Pour half of the cheese mixture over the first layer of potatoes. Spread evenly with a spatula.
Repeat the layering process with the remaining potatoes and cheese mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool slightly. Garnish with green onions if using.
Serve warm as a comforting side dish.
Nutrition Facts
Calories |
4092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8112 mg | 353% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 31.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2933 mg | 226% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 10830 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
