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Cheesy-Gluten-Free-Hash-Brown-Casserole
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Cheesy Gluten Free Hash Brown Casserole

Weekend brunch couldn’t be more perfect – especially with a HEALTHIER homemade cheesy gluten free hash brown casserole!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Servings: 6

Ingredients

  • 3 lbs organic potatoes or frozen shredded hash brown potatoes, thawed verify if buying frozen that they don’t contain gluten
  • 1 lb package pan-fried natural bacon , chopped, divided (baking option: 400°F for 18-20 minutes)
  • 1 tablespoon organic olive oil
  • 1 onion , divided
  • 3 garlic cloves , minced
  • ¼ cup butter
  • ¼ cup arrowroot flour
  • cups milk (I use unsweetened almond or coconut milk to reduce the amount of dairy)
  • 1c cup chicken broth
  • 3 cups shredded Cheddar cheese , divided
  • 1 can full fat coconut milk
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 package fresh chives , chopped

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9x13-inch glass baking pan.
  • Peel and shred* your potatoes (if not using frozen); I make sure to use a quality vegetable peeler and a food processor with shredder attachment to make them quickly & homemade without preservatives. Squeeze out any excess liquid from the shredded potatoes. Cook bacon (if not cooked already).
  • Add oil to a large skillet. Heat over medium. Once hot, add onions and garlic and cook until tender. Add the cooked onions to a large bowl with the potatoes. Add mixture to the 9x13 pan and set aside.
  • In a large saucepan, melt the butter over medium heat. Whisk in arrowroot powder, cook, whisking consistently, for 1 additional minute. Turn the heat up to medium-high and add the almond milk and chicken broth. Cook while whisking until it boils/thickens.
  • Remove from heat and stir in 2 cups of cheese, coconut milk, sea salt, and the black pepper.
  • Pour into the 9x13-inch glass pan. Mix. Cover with foil. Bake 40-45 minutes or until bubbly.
  • Remove and discard the foil. Mix in about 2/3 of the cooked bacon. Sprinkle with remaining cheese. Bake an additional 15 minutes or until golden brown. Sprinkle with remaining bacon and fresh chives.
  • Allow to cool for about 35-45 minutes before serving.

Notes

*Potatoes tend to oxide easily and turn pink or grey in color. To prevent try one of these 3 tips: soak in cold water until ready to use OR mix a little bit of vinegar or lemon juice in immediately after shredding.