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Gluten Free Potato Casserole – Cheesy, Easy Weeknight Free Side Dishes

Potato Casserole - Gluten Free Side Dishes

Comfort food is moving up a notch and going gluten free. This decadent potato casserole is a great addition to every holiday meal, family dinner or week night meal plan.
5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 3 pounds russet potatoes peeled and cubed
  • 8 ounces sour cream
  • ½ cup 2% milk use milk of preference
  • 2 ½ cups sharp cheddar cheese grated
  • 2 large shallots minced
  • 2 teaspoons kosher salt
  • ¼ cup parmesan cheese


  • Preheat oven to 350 degrees
  • Add potatoes to a large stock pot, cover with water, and bring to a boil.
  • Cook until the potatoes are cooked through and a knife pierces easily to the center.
  • Drain and return the potatoes to the pot.
  • Add the sour cream and milk to the pot and, using a potato masher, smash until desired texture is reached*
  • Fold in the cheddar cheese, shallots, salt and pepper (optional).
  • Taste and adjust seasonings.
  • Transfer the potato mixture to a medium gratin or baking dish (approximately 2 1/2 quart)*
  • Bake for 30 minutes, or until warmed through.
  • Sprinkle with Parmesan cheese and finish under the broiler until golden, about 2 minutes.

Recipe Tips & Notes

For light and creamy potatoes you can use an electric hand mixer.
Use personal sized baking dishes too!

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