Ingredients:
Potatoes:
- 32 oz (2 lbs) country-style hash browns, thawed (diced potatoes)
Cheese:
- 8 oz shredded sharp cheddar cheese
Creamy Base:
- 1 cup (8 oz) sour cream
- 1 (10.75 oz) can condensed cream of chicken soup (gluten-free) OR see below for a homemade substitute
Flavorings:
- 1/2 cup green onions, chopped
- 1/2 cup butter, melted (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crunchy Topping:
- 2 cups crushed gluten-free corn flakes
Instructions
Preparation
- Preheat: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Thaw: If your hash browns are frozen, thaw them according to package directions.
Making the Potato Mixture:
- Creamy base: In a large bowl, whisk together sour cream and cream of chicken soup until smooth.
- Combine: Gently fold in thawed hash browns, cheddar cheese, green onions, 1/4 cup melted butter, salt, and pepper.
Baking:
- Layer: Transfer the potato mixture to the prepared baking dish, spreading evenly.
- Drizzle: Drizzle the remaining 1/4 cup melted butter over the top.
- Bake: Bake uncovered for 35-40 minutes, or until heated through and bubbly.
Crunchy Topping:
- Crush and sprinkle: Crush the gluten-free corn flakes and evenly sprinkle them over the potatoes.
- Final bake: Bake for an additional 5-10 minutes or until the topping is golden brown and crispy.
Homemade Cream of Chicken Substitute
- Sauté: Melt 2 tablespoons butter in a saucepan. Add 1 tablespoon chopped shallot and cook until softened.
- Roux: Whisk in 2 tablespoons gluten-free flour blend. Cook for 1 minute, stirring constantly.
- Liquid: Gradually whisk in 3/4 cup gluten-free chicken broth and 1/2 cup milk. Bring to a simmer, stirring until thickened.
- Season: Add 1-1/2 teaspoons poultry seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Tips:
- Cheese choice: Sharp cheddar provides excellent flavor, but experiment with other cheeses like Monterey Jack or Colby for a twist.
- Customizable: Add crumbled cooked bacon, chopped chives, or other favorite mix-ins.
- Make-ahead: Assemble the dish ahead of time and refrigerate. Add 10-15 minutes to baking time when cooking from cold.
Let the potatoes rest for about 5 minutes before serving. Enjoy!
