Gluten-Free Party Potatoes Deluxe – Cheesy Potato Side Dish Recipe



  • 32 oz (2 lbs) country-style hash browns, thawed (diced potatoes)


  • 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


  • 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



  • 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.


  • 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.


  • 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!


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