Hash Brown Casserole
Creamy, cheesy, ultimate comfort food with less carbs, no gluten, and options for vegans too!
Makes
Serving size
Ingredients
¾ cup sweet potatoes, peeled and diced
¾ cup potatoes, peeled and diced
1 cup frozen cauliflower rice, thawed (or broccoli)
1 tablespoon unsalted butter
1 tablespoon regular flour (or Bob’s Red Mill® 1 to 1 gluten free flour)
¼ cup heavy cream (or plant-based milk)
½ cup water
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon white pepper (or black)
⅛ teaspoon cayenne (or red pepper flakes)
⅛ teaspoon sea salt
½ cup sour cream (or vegan sour cream)
3 tablespoons low sodium grated parmesan (or vegan parmesan)
⅓ cup shredded sharp cheddar (or vegan shreds)
Special materials
Casserole dish or 8×8-inch baking pan
Instructions
- Preheat oven to 350°F.
- Toss the potatoes and cauliflower together in a bowl and set aside.
- Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour, and cook until sand-like consistency, about 1 to 2 minutes.
- Pour in the heavy cream, water, and garlic powder, onion powder, white pepper, cayenne and salt. Whisk and cook until the mix begins to thicken, about 1 to 3 minutes, depending on your pan size and heat level.
- Remove from heat and whisk in the sour cream, parmesan, and 1-ounce of the cheddar cheese.
- Add in the vegetables and mix well.
- Place in a greased casserole dish or an 8×8-inch baking pan. Top with the remaining cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15 to 25 minutes or until hot and bubbly and vegetables are tender crisp.
- Let stand for 10 to 15 minutes for the sauce to settle.
- Serve ½ cup per person.
Cooking Tip
Vegan options will change nutritional values.
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