Growing up in the corridors of Utah and Idaho, “funeral potatoes” were commonplace in my daily life. Of course, when people realized that the name of such a great dish was a bit bleak, many started calling it “cheesy potato casserole” instead. is difficult.
We have some dietary restrictions in our house, so it’s been fun finding ways to have the same experience (or something close to it, and sometimes better) while still providing food for my wife and daughter. And this one comes out just in time for Easter. This is the time when this dish can always be found on our table.
As usual, we left out all grains, gluten, and dairy, but left in all flavors. The texture was perfect and the whole table couldn’t stop eating this (both kids and adults, with or without dietary restrictions). If you have a lot of dietary restrictions and want to bring a side dish that is a little more gentle, then definitely give this a try.
Cheeseless Potato Casserole – Grain and Dairy Free
A tweaked version of the classic cheesy potato casserole, or “funeral potato.” It is grain, gluten and dairy free and is known for its flavorful, creamy texture.
to sauté
- 2 cup finely chopped mushrooms any breed
- 2 tablespoon Olive oil
- 2 teaspoon garlic powder
- 1 teaspoon salt
other materials
- 1/4 cup chicken soup
- 8 Oz dairy-free cream cheese I used Miyoko’s brand
- 12 Oz dairy free sour cream Used the Forager brand
- 2 28 oz bag potato obrien diced frozen potatoes, onions and peppers
- 1/4 cup nutritional yeast
- 2 tablespoon potato starch
- 1/4 cup potato flakes Make sure no dairy is added
- 7 oz bag dairy-free mozzarella cheese
- 2 teaspoon Tony Chachere’s Cajun Seasoning Or use salt, pepper and garlic powder
for topping
- 1/2 cup grain free almond crackers Grind into coarse crumbs – Simple Mills brand recommended
- avocado oil spray
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Preheat oven to 375 on convection setting.
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Fry the mushrooms in a pan on the stove. Heat a frying pan over medium heat, add olive oil and mushrooms, and season with garlic powder and salt. Fry until no more liquid is released and the pan begins to dry out. Remove from pan into a large bowl.
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Add chicken broth, df cream cheese, and df sour cream to the same pan. Mix with a whisk until the product is melted and creamy. Turn off heat and set aside.
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To mushrooms in a large bowl, add potato O’Brien, nutritional yeast, potato starch, potato flakes, mozzarella and Cajun seasoning. Toss to distribute everything evenly. Add the creamy mixture and mix gently until everything is evenly coated.
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Place mixture in a large casserole dish and spread evenly. Cover with foil and bake in preheated oven for 45-60 minutes, until browned.
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When the potatoes are tender all over, remove them from the oven, top with almond crackers, return to the oven and bake until browned.
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Remove from oven and let cool at room temperature for at least 15 minutes before serving (it’s like lava and will burn your mouth if not cooled).
