Growing up in the Utah/Idaho corridor, “funeral potatoes” have been commonplace my entire life. Of course once people realized it was a bit of a dark name for such an amazing dish, many started calling it “cheesy potato casserole” instead. Whatever you call the dish, goodness sakes its hard to beat.

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Now that we have some food restrictions in our home, it’s fun for me to find ways to have the same experience (or something close – sometimes, something better) while catering to my wife’s and daughters’ diets. And this one comes just in time for Easter, which is one time you could always find this dish on our table.

As always, I’ve left out all the grain, gluten & dairy but kept all the flavor. The texture is spot on and the entire table couldn’t stop eating this one (kids and adults alike, food restrictions or no). So if you’re cooking for mixed company this Easter and want to bring a side dish that’s a little more friendly to many food restrictions, definitely give this one a try.

Print Recipe

Cheese-less Potato Casserole – Grain & Dairy Free

An adjusted version of the classic cheesy potato casserole, or "funeral potatoes." No grain, gluten or dairy, but so much flavor and that creamy texture the dish is known for.

Course: Side Dish

Ingredients

To Sauté

• 2 cups finely chopped mushrooms any variety
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp salt

Other ingredients

• 1/4 cup chicken broth
• 8 oz dairy free cream cheese I used Miyoko's brand
• 12 oz dairy free sour cream I used Forager brand
• 2 28oz bags potatoes O'brien frozen diced potatoes, onions and peppers
• 1/4 cup nutritional yeast
• 2 tbsp potato starch
• 1/4 cup potato flakes make sure to check they have no dairy added
• 7 oz bag dairy free shredded mozzarella
• 2 tsp Tony Chachere's cajun seasoning or just use salt, pepper and garlic powder

For the topping

• 1/2 cup grain free almond crackers crushed into a rough crumb – Simple Mills brand preferred
• avocado oil spray

Instructions

• Preheat oven to 375 on convection setting.
• In a pan on the stove, sauté the mushrooms. Heat the pan on medium, add the olive oil, then the mushrooms, then season with garlic powder and salt. Sauté until they no longer seem to be releasing liquid and the pan begins to dry. Remove from the pan into a large bowl.
• In the same pan, add the chicken broth, df cream cheese and df sour cream. Whisk together until the products melt and become creamy. Turn off heat and set aside.
• To the mushrooms in the large bowl, add the potatoes O'brien, nutritional yeast, potato starch, potato flakes, df mozzarella, and cajun seasoning. Toss to disperse everything evenly. Add the creamy mixture and gently fold together until everything is coated evenly.
• Put the mix into a large casserole dish and spread evenly. Cover with foil and place in the preheated oven for 45-60 minutes, until cooked through.
• After the potatoes are tender throughout, remove from the oven, top with the almond crackers, then place back in the oven and broil until browning occurs.
• Remove from the oven and allow to cool at room temperature for at least 15 minutes before serving (it's like lava and will definitely burn mouths if it doesn't cool).