Creamy, crunchy, salty, and delcious, this cheesy potato casserole is a family favorite. This recipe is gluten free and vegan.
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.
Place the vegan butteyr 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 for one hour.
Serving size is 1/9 of the casserole.
Store leftovers in the refrigerator. They should stay fresh for about 4 days.