My wife came up with this delectable side dish one evening while preparing dinner. In her words, "This meal may be kind of 'ho-hum', but these potatoes came out fantastic!"
There's nothing magical about this dish except that it's a comfort food - and who doesn't like comfort food? (If you don't, you probably won't like most of my posts.)
I would love to give you my wife's recipe, but it has been "lost". My wife likes to make things up as she cooks, which can be exciting and daring, but sometimes results in her not being able to duplicate the exact recipe again. Unfortunately, I didn't document her recipe soon after this great meal, and now she can't recall how she made it. But the recipe itself isn't the point of this post - rather to remind us all that a cheesy, gooey, bubbling potato casserole can easily be made without any gluten. And it's a wonderful comfort food for cold weather days!
To help you out, I borrowed the recipe below from Sandra Lee of the Food Network (only her's included pimientos - I hate pimientos, so I deleted that ingredient). But if you just aren't that handy in the kitchen or don't want to struggle with all those (5) ingredients, you can find a very good frozen cheesy potato casserole at Costco that is also gluten free.
1 bag (24-oz) frozen cut russet potatoes (ie- Ore-Ida Steam n' Mash)
1 can (10-oz) condensed cheddar cheese soup (ie- Campbell's)
1 can (5-0z) evaporated milk (ie- Carnation)
1 medium onion, finely chopped
1 1/4 cups shredded cheddar cheese (ie- Sargento)
Directions
Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside.
Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling.
