Gluten-free cheesy potatoes with real potatoes - aka funeral potatoes are one of my favorite holiday dishes (although they really are good to eat year-round for any special occasion, like a special family dinner, birthday, funeral or Sunday dinner). They're rich and cheesy and extra golden brown, with just enough over-the-top goodness to make a meal feel like a celebration.
My mom had her own way of making cheesy potatoes. So did my grandma, and I'm sure her mother before her did, too. With traditional recipes like cheesy potatoes, our personal touches help make them special.
My version of cheesy potatoes is quite different from the ones my mom and grandma made, but in a way, they're even more traditional. I quit using canned soup and frozen hash browns and started making the whole thing from scratch.
It's easy to do, and better for me and my family. Best of all, they taste so fresh and delicious I really feel proud to serve them at our big holiday meals.
I would love to know if you try my cheesy potatoes and what you think of them. Did you think it was very hard to make the potatoes from scratch? Please comment below!
- Potatoes - I prefer red because of the flavor but any waxy variety like New, Yukon, Gold will work fine. Or you can even go traditional and use russets.
- Butter - I prefer unsalted so I can add the amount and type of salt I want.
- Onion - I prefer white for the mild flavor but you can use yellow if you have those on hand.
- Arrowroot starch - This is to thicken up the white sauce a bit. Arrowroot is my personal starch of choice but cornstarch should work just fine.
- Chicken stock - All part of a standard white sauce (which is what you make to put on these). I prefer homemade chicken stock, but store-bought is just fine. Chicken broth is fine too, or I often have vegetable stock on hand in my freezer I make from my veggie scraps and I use that.
- Milk - This is the finishing touch for the white sauce. Just be careful not to get it too hot or it will curdle.
- Sour cream - I'm pretty sure this is my favorite part of the dish since it makes everything creamy and rich.
- Sharp cheddar cheese - these just wouldn't be the same without lots and lots of baked, golden, cheesy crust.
- Gluten-Free flake-style cereal - I know there's a lot of debate about crunchy topping. Some people love it, some say skip it. I just put the crunchy topping on half, so everyone's happy. If you're planning to save some for later, this is a really good idea. Just eat the crunchy side when it's fresh out of the oven, and pack the plain side for leftovers. No more soggy toppings! The diagonal topping isn't always practical, but it's an easy way to make cheesy potatoes look a little fancy.
These are so, so good and wonderful for special occasions. They are so comforting and everyone loves them. They are even better homemade and it's really not much harder to make them from scratch.
- 1 Tbsp unsalted butter for greasing the pan
- 2 ¼ lb red potatoes (or any waxy variety like New, Yukon, Gold - about 8 large red potatoes)
- ¼ cup (4 Tbsp) unsalted butter
- 1 medium white onion
- 2 ½ Tbsp arrowroot starch (or cornstarch)
- 1 ½ cups organic chicken stock (or vegetable stock)
- ¾ cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Real Salt
- ½ tsp black pepper
- 2 cups sharp cheddar cheese, grated
- 1 cup sour cream
- 3 green onions, sliced (optional)
- ½ cup sharp cheddar cheese, grated
- ½ cup Gluten-Free flake-style cereal
- Grease a 9 x 13 baking dish with about 1 tablespoon butter, coconut oil or a cooking spray.
- Cook the potatoes until they are about ¾th done either by baking, boiling or cooking them in the microwave. (see notes)
- Meanwhile, dice the onion.
- Melt the butter over medium heat. Add the onion and saute for a few minutes until translucent.
- Sprinkle in the arrowroot starch and spices then stir for 1-2 minutes.
- Keep at a low boil and, stirring often, add about ½ cup of broth at a time until it thickens each time then add the milk and continue stirring until it is thick (about 5 minutes). Remove from the heat.
- Dice the potatoes and pull out some of the peelings.
- In a large bowl, add everything but the toppings.
- Stir to combine and pour in the prepared baking dish.
- Add your desired toppings.
- Cover with foil and bake one hour, removing the foil halfway through.
- To microwave the potatoes, prick each one several times with a fork then wrap each potato in a paper towel and arrange them on a microwave-safe plate. If you have the baked potato setting, set it to program the time, but set it for one potato less than you're actually cooking. If you don't have a setting, start with four minutes, turn it over and cook for four more minutes or until ¾th done.
- If you have time to put the potatoes in the fridge or freezer before dicing or shredding, it will make it easier.
Keywords: easy, healthy, clean eating