Gluten free cheesy potatoes are a delicious recipe to make this holiday season. This comforting recipe is perfect to bring to a potluck! No one will ever guess that these are free of dairy!
There’s a certain recipe for potatoes that every family seems to make a version of. Whether you call them cheesy potatoes, or funeral potatoes, most people have tried this dish of hash browns, cheesy sauce, and crunchy, salty, potato chip topping.
We always had cheesy potatoes at Christmas time when I was growing up. My mom would make the traditional recipe – the one that has lots of cheddar, sour cream, and cream of chicken soup. It was so delicious, and we always looked forward to eating this side dish.
But, if you have food allergies, that traditional recipe won’t work for you. It’s loaded with dairy and gluten, so it’s off limits for those with intolerances or allergies to those ingredients.
Since this was such an important part of our family traditions when I was growing up, I wanted to make a safe version to share with you, just in case you used to enjoy this comforting dish, too!
- Hash Browns – Frozen hash brown potatoes are the main ingredient in this recipe. I use shredded hash browns, but you can also use diced hash brown potatoes. Either will work well!
- Dairy Free Cheese – I used Daiya Cheddar Style Slices. I prefer the way the slices melt as opposed to the shredded Daiya cheese. You can easily use the Cheddar Style Shreds if you prefer! If you have a different brand of vegan cheese that works for your dietary needs, feel free to use that instead.
- Potato Chips – Crushed potato chips are the perfect contrast to the creamy potato mixture. If you have something else you’d rather use, you can go ahead! I’ve seen this recipe with crushed corn flakes on top as well. I recommend you read any labels and call the company to see if a brand of chips is safe for you. One company to look into is Cape Cod Potato Chips. Depending on your allergies, this may be a brand to try.
- Apple Cider Vinegar – This ingredient may seem unusual, but it’s necessary to add the tanginess that sour cream would provide. You could also try lemon juice if vinegar doesn’t work for you.
Step by Step Instructions
- Saute the chopped onion in vegan buttery spread, then stir in the gluten free flour. Add the non-dairy milk a little at a time, stirring often. Add the dairy free cheese, and stir until melted.
- Add the hash browns, garlic salt, pepper, and vinegar.
- Spread the mixture in a casserole dish, and top with crushed potatoes chips.
- Bake at 350 degrees F for one hour.
I haven’t tried that, but I think the texture of the potatoes might change if you try to freeze it and then reheat it. I think this dish is best made and enjoyed fresh.
You do need to read labels on hash browns and other frozen potatoes, as some of them do contain flour. I like Cascadian Farms Hashbrowns – the only ingredient is organic potatoes. When I called, I was comfortable with their answer regarding allergens. But you should always call and make sure that a product is safe for you.
Store leftover potato casserole in the refrigerator. It should stay fresh for about 4 days.
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Gluten Free Cheesy Potatoes (Dairy Free, Vegan).
- 1 sweet onion chopped
- ½ cup vegan buttery spread
- ¼ cup gluten free flour blend
- 4 cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 6 ounces vegan cheddar cheese I used Daiya Cheddar Style Slices
- 30 ounces hash brown potatoes partially thawed
- 1 Tablespoon garlic salt
- ½ teaspoon pepper
- 1 Tablespoon apple cider vinegar
- 2 cups potato chips crushed
- Place the potatoes in the refrigerator to thaw slightly. You could also defrost them a little bit in the microwave.
- Preheat the oven to 350 degrees F.
- Place the vegan buttery spread and the chopped onion in a large pot, and cook over medium heat for about 5 minutes.
- Add the gluten free flour blend and stir. Slowly add the non-dairy milk while stirring. Raise the heat slightly, and continue to stir while the sauce thickens. Do not boil.
- Slice the dairy free cheese into small pieces, and add to the sauce. Stir until melted.
- Add the hash browns, vinegar, garlic salt, and pepper to the pot. Stir to combine.
- Spread the mixture into a 9×13 casserole dish. Top with the crushed potatoe chips.
- Bake at 350 degrees F for one hour.