Gluten-Free Classic Cheesy Potato Casserole
Experience the ultimate comfort food with this Gluten-Free Classic Cheesy Potato Casserole, a crowd-pleasing dish perfect for holidays, potlucks, or cozy family dinners. This casserole features layers of tender, thinly sliced Russet potatoes smothered in a rich and creamy cheese sauce made with sharp cheddar, Parmesan, sour cream, and a hint of garlic powder for flavor-packed indulgence. Topped with a golden crust of gluten-free breadcrumbs and extra cheese, every bite boasts a deliciously crisp and creamy texture. Ideal for gluten-free diets without sacrificing flavor, this hearty recipe comes together in just 20 minutes of prep time and serves up to 8. Garnished with fresh chives, it’s a visually stunning dish guaranteed to elevate your dinner table!
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Gluten-free all-purpose flour
- 2 cups Whole milk
- 1 cup Sour cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 medium Onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chives, chopped
- 0.5 cup Gluten-free breadcrumbs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Peel the Russet potatoes and slice them into thin rounds, about 1/8-inch thick.
In a large pot, melt the butter over medium heat. Add the finely chopped onion and saute until soft and translucent, about 5 minutes.
Stir in the gluten-free all-purpose flour and continue to cook for another minute, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken, about 3 to 5 minutes.
Remove the pot from heat and stir in the sour cream, 1 1/2 cups of shredded cheddar cheese, 3/4 cup of grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
Layer half of the potato slices in the prepared baking dish. Pour half of the creamy cheese sauce over the potatoes, spreading it evenly.
Add the remaining potato slices, followed by the rest of the cheese sauce.
In a small bowl, mix the gluten-free breadcrumbs with the remaining 1/2 cup of sharp cheddar cheese and 1/4 cup of Parmesan cheese. Sprinkle this evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish with chopped chives before serving. Allow the casserole to cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6613 mg | 288% | |
| Total Carbohydrate | 493.9 g | 180% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 64.9 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3800 mg | 292% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 9826 mg | 209% | |
*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.
