Gluten-Free Party Potatoes Deluxe

Gluten-free party potatoes made with hash browns, cheddar cheese, sour cream, and a homemade gluten-free cream of chicken soup, topped with crispy corn flakes. This easy potato casserole is a popular side dish for holidays, potlucks, and family gatherings. Creamy, cheesy, and oven baked, it pairs well with roasted chicken, turkey, or grilled meats and is ideal for feeding a crowd while meeting gluten-free dietary needs.

Ingredients

• 1 cup butter, divided
• 1 cup sour cream (8 oz)
• 2 lbs frozen diced hash browns, thawed
• 8 oz sharp cheddar cheese, shredded
• 1/2 cup green onions, chopped
• 2 cups crushed gluten-free corn flakes

Condensed Cream of Chicken Soup (Gluten-Free)

• 1 1/2 tsp extra-virgin olive oil
• 1 tbsp chopped shallot
• 2 tbsp butter
• 2 tbsp gluten-free flour
• 3/4 cup gluten-free chicken broth
• 1/2 cup milk
• 1 1/2 tsp poultry seasoning
• 1/2 tsp salt
• 1/8 tsp black pepper

Directions

Make the soup
Heat olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2–3 minutes. Add butter, then whisk in gluten-free flour. Cook for 30 seconds. Slowly whisk in chicken broth until smooth, then add milk, seasoning, salt, and pepper. Bring to a gentle simmer, stirring constantly, and cook until thick, about 3–4 minutes. Remove from heat and set aside.

Prepare the potatoes
Preheat oven to 350°F (180°C). Add half of the butter to a 9×13-inch baking dish and place in the oven to melt.
In a large bowl, mix sour cream and prepared soup. Fold in hash browns, cheddar cheese, and green onions. Spread evenly over the melted butter. Bake uncovered for 35 minutes.

Melt remaining butter and mix with crushed corn flakes. Sprinkle over the potatoes and return to the oven for 15–20 minutes, until the top is golden and crisp. Serve hot.

Tips

• Drain hash browns well to keep the casserole creamy, not watery.
• Use freshly shredded cheese for better melting.
• Let rest a few minutes before serving.

Variations and Substitutions

• Use gluten-free cream of mushroom soup instead of chicken.
• Add cooked bacon or diced ham.
• Swap cheddar for Colby Jack or Monterey Jack.

FAQs

Can I make this ahead of time?
Yes. Assemble without the topping, refrigerate, then add corn flakes before baking.

Can I freeze it?
Yes, without the topping. Add the corn flakes after reheating.

Serving Suggestions

• Serve with roasted chicken, turkey, or grilled meats.
• Ideal for holidays, potlucks, and family dinners.

Why You’ll Love This Recipe

• Creamy inside with a crunchy topping
• Easy gluten-free comfort food
• Perfect for feeding a crowd
• Simple ingredients, reliable results

Gluten-Free Party Potatoes Deluxe

Recipe by el hassan

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

482

kcal

Ingredients

• 1 cup butter, divided

• 1 cup sour cream (8 oz)

• 2 lbs frozen diced hash browns, thawed

• 8 oz sharp cheddar cheese, shredded

• 1/2 cup green onions, chopped

• 2 cups crushed gluten-free corn flakes

• Condensed Cream of Chicken Soup (Gluten-Free)

• 1 1/2 tsp extra-virgin olive oil

• 1 tbsp chopped shallot

• 2 tbsp butter

• 2 tbsp gluten-free flour

• 3/4 cup gluten-free chicken broth

• 1/2 cup milk

• 1 1/2 tsp poultry seasoning

• 1/2 tsp salt

• 1/8 tsp black pepper

Directions

• Make the soup
• Heat olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2–3 minutes. Add butter, then whisk in gluten-free flour. Cook for 30 seconds. Slowly whisk in chicken broth until smooth, then add milk, seasoning, salt, and pepper. Bring to a gentle simmer, stirring constantly, and cook until thick, about 3–4 minutes. Remove from heat and set aside.
• Prepare the potatoes
• Preheat oven to 350°F (180°C). Add half of the butter to a 9×13-inch baking dish and place in the oven to melt.
• In a large bowl, mix sour cream and prepared soup. Fold in hash browns, cheddar cheese, and green onions. Spread evenly over the melted butter. Bake uncovered for 35 minutes.
• Melt remaining butter and mix with crushed corn flakes. Sprinkle over the potatoes and return to the oven for 15–20 minutes, until the top is golden and crisp. Serve hot.