Gourmet Gluten Free Cheesy Potato Cassorole
Another great family favourite is this easy to make Gourmet Gluten Free Cheesy Potato Cassorole. First of all, the is an ideal for buffets or when you want to indulge in some cheesy carbohydrate goodness. This gluten free version was inspired by the original Best of Bridge recipe known by many great Canadian moms (and cooks) as Schwarties Potatoes. As many old time favourite recipes use condensed mushroom soup as a base, I also created my own home made version that works just as well but without the gluten.
These can be made ahead and frozen. Just be sure to defrost before baking. Sorry, this is soooo not low fat! Lose clothing is recommended.
Ingredients:
- Three large white potatoes (about three to four cups diced) or one large bag of finely chopped frozen hash browns.
- 1 cup gluten free condensed mushroom soup mix (see website for recipe)
- 4 rashers of bacon (cooked, drained and roughly chopped)
- 1 cup shredded strong cheddar cheese
- 1-2 large shallots, finely chopped
- 1 cup sour cream (low fat preferred – if not, regular is ok
- Salt and pepper to taste
- 1/4 cup grated parmesan (for topping)
- 1 tsp smoked paprika
First, Peel potatoes and chop into very small cubes – about half the size of a dice. Microwave for about two minutes to par-cook. Don’t overcook or you will be left with a mushy mess! If you have access to finely chopped frozen hash browns, make sure they are gluten free and keep frozen until ready to use.
Next, grab a big bowl, mix together remaining ingredients (except parmesan). Add potatoes and mix well. Because soup brands vary, best to season to taste for the right amount of salt and pepper. Place in an oven proof casserole dish, sprinkle with half the parmesan and top with loose fitting tin foil. Bake in a 350C/180F oven between an hour and an hour and a half. Once half way done, remove foil and add remaining parmesan. Finally, cook through until hot in the middle and cheese melted.
Because hot, let sit for about 10 minutes to set and serve.
