What you’ll need
10 ounces of cream cheese
½ cup sour cream
1 cup GF chicken or vegetable broth (we like Kitchen Basics)
3 pounds russet potatoes, thinly sliced
TIP: We use our Kitchen Aid food processor with the 4 mm slicing blade
3 cups grated cheddar cheese (Unless Geoff is cooking – then it’s probably closer to 4 :))
1 teaspoon minced garlic
½ onion, diced
¼ teaspoon salt
Pepper to taste
¼ cup Parmesan cheese
OPTIONAL: 1/2 cup gluten free breadcrumbs and 2 tablespoons melted butter
What you’ll do
Heat oven to 350 degrees.
Grease a 13 X 9 inch pan.
In large bowl, mix cream cheese, sour cream, and broth until blended. Add garlic, onion, salt, pepper, and 2 cups of the grated cheddar. Set aside.
Rinse and drain sliced potatoes and put in large microwaveable bowl. Cover and microwave on high for 5 minutes, stirring half way through.
Pour potatoes into cheese sauce and toss to cover. Pour potatoes into pan.
Sprinkle with remaining cup of cheddar and ¼ cup of Parmesan. The Parmesan makes a nice crunchy top but if you want more crunch mix the Parmesan with 1/2 cup GF breadcrumbs and 2 tablespoons melted butter.
Bake uncovered for 1 hour. Then increase temperature to 450 degrees and bake for a further 30 minutes or until potatoes are tender. Let sit for 5 to 10 minutes before serving.
Goes great with our Holiday Honey Mustard Ham– also gluten free.
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Photo Copyright gf and me 2013