Gluten Free Cheesy Potato Casserole
Indulge in the ultimate comfort food with this Gluten Free Cheesy Potato Casserole, a hearty and satisfying dish perfect for family dinners, potlucks, or holiday gatherings. Made with tender russet potatoes, a rich and creamy cheddar-Parmesan cheese sauce, and a hint of sour cream for extra tanginess, this casserole is guaranteed to be a crowd-pleaser. Topped with a crispy layer of gluten-free crushed cornflakes (optional) and a sprinkle of fresh parsley for a touch of brightness, this recipe is both flavorful and accommodating for gluten-free diets. With simple ingredients, an easy homemade roux, and just the right amount of baking time to achieve a golden, bubbly top, this dish will quickly become a favorite on your table! Perfect as a main course or a side dish, it's as versatile as it is delicious.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Sour cream
- 1 cup Gluten-free cornflakes, crushed (optional topping)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and dice the russet potatoes into 1/2-inch cubes. Place the diced potatoes in a large pot of salted water, bring to a boil, and cook for 8-10 minutes until tender but not falling apart. Drain and set aside.
In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the diced onion and cook for 5-6 minutes until softened and fragrant.
Sprinkle the gluten-free all-purpose flour over the cooked onions and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, to toast the flour.
Slowly whisk in the milk, making sure to break up any lumps. Cook the mixture for 3-4 minutes, stirring frequently, until it thickens into a smooth sauce.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.
Remove the sauce from the heat and stir in the sour cream until fully incorporated.
In a large mixing bowl, combine the drained potatoes and the cheese sauce. Mix gently to ensure every potato piece is evenly coated.
Pour the potato mixture into the prepared baking dish and spread it out evenly.
If using the optional gluten-free cornflakes topping, combine the crushed cornflakes with the olive oil in a small bowl. Sprinkle the mixture evenly over the casserole.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole sit for 5-10 minutes to set. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 64.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3078 mg | 237% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6631 mg | 141% | |
*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.
