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dairy free cheesy potato casserole

Gluten Free Cheesy Potatoes (Dairy Free, Vegan).

Kelly Roenicke
Creamy, crunchy, salty, and delicious, this cheesy potato casserole is a family favorite. This recipe is gluten free and vegan.
5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 9
Calories 384 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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 9x13 casserole dish. Top with the crushed potatoe chips.
  • Bake at 350 degrees F for one hour.
  • Enjoy!

Notes

Serving size is 1/9 of the casserole.
Store leftovers in the refrigerator. They should stay fresh for about 4 days.

Nutrition

Calories: 384kcalCarbohydrates: 40gProtein: 8gFat: 22gSaturated Fat: 5gSodium: 1212mgPotassium: 771mgFiber: 4gSugar: 5gVitamin A: 892IUVitamin C: 21mgCalcium: 184mgIron: 2mg
Keyword comfort food
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