MARIE’S CRACK POTATOES
How many people absolutely L O V E the comfort dish “crack” potatoes, also known as Funeral Potatoes or Cracker Barrel’s Hash Brown Casserole? I know I do! Trouble is, no matter the name, they all have gluten and dairy in them. Well, have no fear, your favorite FNTP is here (that’s me, don’t ya know…) to save dinner, the potluck, the picnic, or the party. Besides being healthier, my version has a lot of flexibility so you can add all the gluten or dairy you want but, I’m pretty sure, you’re not going to miss either!
Servings: 8-10 servings
Prep time: 20 minutes
Cook time: 45 minutes, plus resting
Skill level: Easy
INGREDIENTS
2 lbs. plain HASH BROWNS (shredded or cubed), broken up
1 stick BUTTER, melted (omit or substitute 8 Tablespoons with alternative for dairy free)
1 cup NUTRITIONAL YEAST FLAKES, additional for optional topping
1 cup MAYONNAISE (read label to vet out dietary concerns or use homemade)
1 medium ONION, chopped
SALT & PEPPER, to taste
GARLIC POWDER, to taste – optional
ONION POWDER, to taste – optional
Cream Mixture
3 cups of one of the first two choices listed or one preparation of the following two options:
COCONUT CREAM (separate cream from milk and reserve milk for another use)
RAW DAIRY CREAM
3 cups PREFERRED MILK plus 6 Tablespoons CORNSTARCH – mix thoroughly
3/4 cup of melted BUTTER in 2 1/4 cup of PREFERRED MILK and 3 TB PREFERRED FLOUR, well blended
Optional Cream Flavoring:
Choose one or a combination of flavors to mix in to the cream mixture:Powdered mushrooms* = cream of mushroom
Chicken bouillon (look for gluten free) = cream of chicken
Dehydrated onions and/or onion powder* = cream of onion
Very finely minced celery or celery powder* = cream of celery
Homemade ranch* mix
All of the measurements are to taste, depending on your preferences but it is suggested to start with 1 teaspoon and work your way up.
*To make your own powders, dehydrate cleaned, minced vegetable(s) and herbs then crush in a blender until you have a fine powder. Store in a cool, dry place.
Toppings are optional and to taste:
Nutritional Yeast Flakes
Crushed:
potato chips made with olive or coconut oil
gluten free Crackers with a little melted butter (or butter alternative) to make moist, not wet
gluten free corn flakes
gluten free corn chips
Paprika
DIRECTIONS
If using frozen hash browns, let them thaw a little so they’re easier to break apart.
Melt butter.
Make cream mixture of your choosing. If you are adding additional flavoring, this is the best time to do it so the flavors have time to bloom.
Put hash browns in a giant mixing bowl. Add cream mixture (with or without the optional cream flavoring), butter, nutritional yeast flakes, mayonnaise, onion, and blend thoroughly. Add seasonings to taste and preference.
Transfer to baking dish.
If using a topping, distribute evenly over the casserole.
Bake at 350 for 45 minutes – 1 hour or until bubbly and lightly golden. Let casserole rest for 10-15 minutes to set.
NOTES/VARIATIONS
You’ll notice that this recipe does not call for shredded cheese of any kind. You can certainly add a traditional or vegan brand (I’m partial to the Violife brand) in addition or in place of the nutritional yeast. I suggest trying the recipe without it first however, as I think you’ll be pleasantly surprised at how good it is with just the nutritional yeast. Even those who are able to eat this dish made the “original” way very much enjoy this variation.
If you want to make this heartier, mix in frozen vegetables or fresh diced peppers for a Tex-Mex flare.
Don’t shy away from the coconut products (unless, of course, you have an allergy). I use coconut milk in lots of recipes - including this one - and even the most staunch coconut haters have no idea. Shhh!
Exactness in this recipe is not critical. Your bag of frozen hash browns a little shy of two pounds? Not a worry. Onion a bit on the small side? Who’s gonna know? As long as you stay pretty close to the measurements outlined and let your tastebuds guide you, it’ll be delicious!
The casserole mixture should be damp, a little wet even. If, for some reason, you find the consistency too dry/thick, add a little more preferred milk. If it happens to be too thin for your liking, add a little more cornstarch (start a teaspoon at a time). This shouldn’t be the case but, if you are playing around with ratios or doctoring it up because you’re feeling a little jazzy, know that balancing the moisture is pretty simple. Keep in mind that it will thicken as it bakes so don’t go overboard.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: The Idea Room
I made up this recipe when I had a hankering for a hash brown casserole reminiscent of the addictive and comforting side dish found at picnics, parties, pot lucks, and holiday dinners. Our guests at that summer cookout (all of whom could have copious amounts of dairy and gluten without skipping a beat) raved about how delicious it was and couldn’t guess most of the ingredients I used in place of the originals. It pairs well with anything including sandwiches (like my Sloppy Joe recipe), roasts (how about some Butter Beef?), and grilled favorites (see Maple Marinade for some inspiration). Why not give it a try?
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