This post may contain affiliate links. Please read our disclosure policy.
A cheesy hashbrown casserole is the kind of comfort food recipe that feels instantly warming! The creamy layers, tender shredded potatoes, and golden edges make it a favorite for holidays, gatherings, and relaxed weekend brunches. This gluten-free version delivers all the indulgent flavor of a classic frozen hashbrown casserole, but with a homemade cheese sauce that melts into every bite. For a sweet brunch pairing, make my Hawaiian Roll Cinnamon Rolls too!
Why You'll Love This Recipe
If you're a hash brown fan and love funeral potato-like recipes, this cheesy hashbrown casserole is for you! It works beautifully as a holiday side dish or potluck casserole, and it's an excellent make-ahead option for Christmas morning breakfast, Thanksgiving, or any festive gathering. This gluten-free version brings back all the nostalgic flavor with a smoother, homemade sauce!
The blend of gluten-free 1:1 flour, milk, broth, and cottage cheese creates a smooth, rich base that bakes into tender, satisfying hashbrown potatoes. I tested several variations to ensure the sauce stayed perfectly smooth with gluten-free flour, and this version quickly became my go-to for any gathering.
For more prep-ahead breakfast ideas, try my Air Fryer Frozen Hash Browns for quick mornings or pair this casserole with my Sausage Hash Brown Casserole for larger brunch spreads. You can also round things out with a batch of my Homemade Breakfast Protein Biscuits for a full gluten-free breakfast lineup!
Ingredients You'll Need
- Frozen hashbrowns: I like Cascadian Farm shredded potatoes, they bake evenly and hold their shape.
- Olive oil: Helps soften the aromatics.
- Onion & garlic: Build the savory base.
- Gluten-free 1:1 flour: King Arthur baking brand is my preferred choice for a smooth sauce.
- Milk of choice: Any unsweetened variety works. Use dairy-free if needed!
- Chicken broth: Adds depth to the homemade sauce.
- Cottage cheese: When blended, it creates a velvety finish.
- Butter: Toasts the topping.
- Gluten-free cornflakes: I found a gluten free brand at Sprouts. Trader Joe’s also has a GF version! Give the casserole a crispy topping that stays golden.
- Shredded cheddar cheese: For the creamiest sauce use sharp cheddar cheese; it melts beautifully!
- Seasonings: Salt, pepper, garlic powder, onion powder, and paprika round everything out.
How to Make This Cheesy Hashbrown Casserole
Step 1: Heat the oven to 350°F and grease a 9×13-inch dish. Sauté the onions and garlic in olive oil until softened.
Step 2: Stir in the gluten-free flour to form a paste. Slowly whisk in milk.
Step 3: Slowly whisk the broth into the pan.
Step 4: Add the seasonings. Whisk for 3-5 minutes until thickened.
Step 5: Reduce heat and stir in blended cottage cheese and cheddar until smooth.
Step 6: Fold in the thawed hashbrowns, then spread the mixture into the dish.
Step 7: Toast the gluten-free cornflakes in butter, then sprinkle across the top of the hashbrown mixture in the dish.
Step 8: Bake for 35-40 minutes until bubbling with a crisp, golden top. Enjoy!
Tips for the Creamiest Hashbrown Casserole
- Thaw the hashbrowns fully. This helps the oven-baked casserole cook evenly and prevents excess liquid.
- Keep the sauce pourable. If it's too thick, the potatoes won't absorb the flavor.
- Make it ahead. Assemble entirely, then refrigerate for up to 24 hours. Add the topping right before baking.
- The topping is optional. Toasted gluten-free cornflakes add a crunchy finish, but you can swap them for extra cheddar if you prefer a cheesy potato side without added texture!
For another potato-forward recipe, my Whole30 Potatoes Au Gratin makes for a delicious holiday side dish!
How to Keep Hashbrown Casserole from Getting Watery
This casserole stays creamy when you thaw hashbrowns completely, pat them dry, and use a gluten-free sauce that's thickened on the stovetop.
Baking uncovered lets steam escape and helps the potatoes set into a rich, tender layer.
Storage & Reheating
- Leftovers keep well for several days, making this casserole an easy meal-prep option. Store any cooled leftovers in an airtight container in the fridge for 3-4 days. For best texture, reheat portions in the oven at 350°F until warmed through so the topping stays crisp. You can also reheat individual servings in the microwave, though the topping will soften.
- To freeze, assemble the casserole without the topping and wrap tightly before baking. Freeze for up to one month. When you’re ready to serve it, thaw overnight in the fridge, add the topping, and bake as directed.
Recipe FAQs
Yes! Thawed hashbrowns help everything cook evenly and prevent soggy potatoes or a watery casserole.
Yes, the cornflake topping is totally optional! Use cheddar instead for a softer finish.
Use dairy-free milk and a dairy-free cheddar alternative. For the cottage cheese, a blended dairy-free yogurt gives the closest consistency! Or use a dairy free sour cream instead.
This gluten-free cheesy hashbrown casserole brings creamy, savory comfort to any meal and fits beautifully with breakfast casserole favorites, weeknight dinners, and special gatherings!
More Gluten-Free Casseroles
Easy Paleo Sweet Potato Casserole
Paleo Creamy Spinach Casserole (Dairy Free)
Easy Cheesy Hashbrown Casserole
Ingredients
- 32 oz frozen hashbrowns, I like Cascadian Farm brand
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves minced garlic
- ¼ cup gluten free 1:1 flour, I like King Arthur Baking brand
- 1 ½ cups milk of choice
- 1 cup chicken broth
- 1.5 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¾ cup cottage cheese, blended until smooth
- 8 oz shredded cheddar cheese
- ¼ cup butter
- 2 cups gluten free cornflakes, I find these at Sprouts or Trader Joes!
Instructions
- Preheat oven to 350. Spray a 9×13 inch casserole dish with avocado oil.
- In a large deep skillet, heat the olive oil. Add the onions and garlic and saute until softened and fragrant.
- Add in the GF flour and stir until it turns into a paste. Slowly pour in the milk followed by the chicken broth while whisking, then add in the salt, pepper, garlic powder, onion powder, and paprika.
- Whisk constantly over medium heat until thickened, about 3-5 minutes.
- Turn the heat to low and stir in the blended cottage cheese and shredded cheddar cheese. Stir until melted and smooth.
- Add the thawed hash browns to the skillet and gently stir to combine. Add the mixture to the casserole dish and use a spatula to spread it out evenly.
- In a medium skillet, heat the butter over medium heat. Add the cornflakes and stir until toasted, about 3-5 minutes. Spread the topping evenly over the hashbrowns and cheese sauce mixture.
- Bake for 35-40 minutes or until the top is golden brown and the cheese sauce is bubbling. Enjoy!
Notes
- Topping is optional! Feel free to swap with ¾ cup additional shredded cheddar instead of the toasted cornflakes & butter.
- Thaw the hashbrowns fully. This helps the oven-baked casserole cook evenly and prevents excess liquid.
- Keep the sauce pourable. If it's too thick, the potatoes won't absorb the flavor.
- Make it ahead. Assemble entirely, then refrigerate for up to 24 hours. Add the topping right before baking.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Such a crowd pleaser! Delicious, easy, will make again and again!