Tonight's dinner fell somewhere between a trip to the farmer's market, last night's leftovers, and a Sunday afternoon potluck. Featured items were boneless pineapple ham, creamy cheesy potato casserole, and roasted acorn squash with butter and brown sugar. As the ham and the squash are a piece of cake (well, GF cake, that is) I'll share with you the recipe for the creamy cheesy potatoes as they were a hit!
1 bag refrigerated shredded hash brown potatoes (20 ounces)
1 1/4 cups shredded sharp cheddar cheese, divided
1 cup sour cream (regular or reduced fat)
1/2 bar (4 ounces) cream cheese or Neufchatel cheese
1 teaspoon GF Chicken Base
1.5 cups milk
1/3 cup white rice flour
2 tablespoons cornstarch or arrowroot
1/2 medium onion, diced
3 tablespoons butter
1/2 teaspoon granulated garlic
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Prepare a 9x13 baking dish using non-stick spray or butter. Set aside.
In a large saucepan, saute the onion in the butter until softened, then add the rice flour, cornstarch, granulated garlic, salt and pepper. Cook for about a minute over medium heat then add the milk, stirring constantly to avoid lumps. Whisk in the cream cheese and sour cream, and 3/4 cup of the shredded cheddar. Bring to a bubble, then dump in the shredded potatoes and stir well to combine. spread this mixture evenly into the prepared baking dish, then sprinkle with the reserved cheddar.
Bake at 350 degrees for about 45 minutes or until cheese has browned slightly and potatoes are heated through.