Funeral Potatoes

I know I have previously posted this recipe, but recently I made some changes to the recipe that I think improved on it.   One thing that I changed (and one I can’t believe I didn’t think of before) was using So Delicious Cultured Coconut (which is basically coconut yogurt) instead of sour cream or the vegan sour creams.

In the past I had used the vegan sour cream, but I greatly prefer the use of the much more natural So Delicious Cultured Coconut.  The result is, or course, delicious.  So delicious is fact, I decided to enter it in the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest.

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Funeral Potatoes
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Ingredients
  1. 3 tablespoons oil or non-hydrogenated vegan margarine (Earth Balance)
  2. 2 medium onions, chopped fine (about 2 cups)
  3. 1/4 cup sweet rice flour
  4. 1-1/2 cups low-sodium chicken or vegetable broth
  5. 1 cup dairy-free milk
  6. 1-1/2 teaspoon kosher salt
  7. 1 teaspoon dried thyme
  8. 1/4 teaspoon freshly ground pepper
  9. 1-1/2 cups loosely packed dairy-free cheddar cheese (one that melts well such as Daiya)
  10. 8 cups frozen shredded hash brown potatoes
  11. 1/2 cup So Delicious Cultured Coconut, plain
Optional Topping
  1. 1 cup crushed gluten-free cornflakes (remember regular corn flakes often have barley malt in them, making them not gluten-free)
  2. 1/4 teaspoon kosher salt
  3. 1 tablespoon oil or non-hydrogenated vegan margarine (Earth Balance), melted
  4. 2 scallions, greens only, thinly sliced (optional)
Instructions
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 3 tablespoons of oil in a heavy-bottomed pot over medium high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly for about 1 minute, until slightly golden.
  2. Whisk in broth, scraping the bottom of the pan in order to get all of the brown bits off the bottom. Stir in milk, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in cheese until smooth. Stir potatoes into sauce, and cook, stirring occasionally, over low heat until thawed, about 5 minutes. Off heat, stir in yogurt until combined.
  3. Scrape mixture into 13 by 9-inch baking dish. If using the topping, mix together cornflakes and 1 tablespoon of oil, and 1/4 teaspoon salt in a small bowl. Sprinkle evenly over casserole. Bake 45-50 minutes until topping is browned and sauce is bubbly. Let cool 10 minutes before serving (the hardest part of the recipe). Top with sliced scallions.
Notes
  1. This dish can be made ahead and refrigerated for 2 days (wait on mixing the topping until ready to cook). To cook, cover the refrigerated dish with foil and bake for 20 minutes. Remove foil (add topping if using) and bake until golden brown and bubbly, 45-50 minutes).
One Fine Tomato http://onefinetomato.com/
In previous years, this was a standard dish on our Easter table.  In previous years, however, it was laden with preservatives, and many things I’m now allergic to.  This version is allergen friendly and I promise, you won’t miss the preservatives.   

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