Gluten-Free Party Potatoes Deluxe
Try this Gluten-Free Party Potatoes Deluxe recipe, or contribute your own.
Try this Gluten-Free Party Potatoes Deluxe recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 1/2 cup green onion chopped
- 1 cup butter divided
- 1 cup (8oz) sour cream
- 2 lbs country-style (diced) frozen hash browns thawed
- 8 oz shredded sharp cheddar cheese
- 2 cups crushed gluten-free corn flakes
- 1-1/2 teaspoons extra-virgin olive oil
- 1 tablespoon chopped shallot
- 2 tablespoons gluten-free or all-purpose flour (dish will not be
- 3/4 cups gluten-free chicken broth
- 1/2 cup milk (any kind)
- 1-1/2 teaspoons poultry seasoning
- Carbohydrate 1.04535137192834 g
- Cholesterol 98.3990305860039 mg
- Fat 35.3001649046018 g
- Fiber 0.161284600094918 g
- Protein 7.47360082885795 g
- Saturated Fat 22.3794381123002 g
- Serving Size 1 1 Serving (181g)
- Sodium 361.039313109877 mg
- Sugar 0.884066771833418 g
- Trans Fat 2.30254130448395 g
- Calories 346 calories
Step-by-step
- For the Condensed Cream of Chicken Soup: add extra virgin olive oil to a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 30 seconds then slowly add splashes of chicken broth while whisking to avoid lumps until a smooth sauce has been formed. Add milk and seasonings then turn heat up to medium-high and bring soup to a bubble while stirring constantly. Turn heat back down to medium then cook while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be done ahead of time.
- Preheat oven to 350 degrees then add half the butter to a 9x13" baking dish and place in oven to melt while the oven heats up. Stir together sour cream and condensed soup in a very large bowl then fold in hash browns, cheddar cheese, and green onions. Scoop mixture on top of the melted butter in the baking dish then spread into an even layer. Bake uncovered for 35 minutes.
- Melt remaining butter in a microwave-safe dish then pour over crushed cornflakes and stir to coat. Sprinkle on top of the potatoes then bake until golden brown and crunchy, 15-20 more minutes, and then serve.
Pouring cold liquid straight into a hot flour-and-butter roux creates stubborn lumps that ruin the texture of homemade cream soups. Building the base for this casserole requires whisking the chicken broth in gradually, adding small splashes while keeping the pan over medium heat to maintain emulsion stability. Cooking that roux for thirty seconds before adding liquid removes the raw flour taste entirely, ensuring a smooth sauce that binds the frozen hash browns properly without separating during the bake.
Make-Ahead and Freezing Protocols
Handling casseroles containing dairy and potatoes requires specific temperature controls to prevent the starches from turning mealy. Assembled unbaked pans can be held in the refrigerator for up to twenty-four hours before baking, though the baking time will need an extra ten minutes if the dish goes into the oven cold. For longer storage, freeze the unbaked casserole wrapped tightly in plastic and foil for up to one month. Thaw the dish completely in the refrigerator for twenty-four hours prior to baking; placing a frozen glass 9x13-inch baking dish directly into a preheated 350-degree oven risks thermal shock and structural cracking.Judging Doneness Visually
Thermometers are rarely useful for dense potato casseroles because heat distributes unevenly through the cheese and dairy layers. Visual cues provide the only reliable method for testing readiness. Watch for the edges of the dish to bubble actively with clear butter separating around the perimeter, which indicates the internal temperature has reached the required threshold. The cornflake topping should transition from pale yellow to a deep golden brown, and the surface crunch must resist light pressure from a spoon without feeling spongy underneath.
