Description
Irish Potatoes, a lightened up twist to a classic recipe! Gluten free and light on dairy not on taste!
Ingredients
Units Scale
- 1 bag of frozen potatoes, cubed
- 1 cup Sour Cream - I use Green Vally Organics Lactose Free Sour Cream
- 2 cups Cheddar Cheese
- 1 tablespoon Dried Chopped Onion
- 1/2 teaspoon Sea Salt
- Cream of Chicken
- 1/2 cup Chicken Stock (or broth)
- 1/2 cup Nutopods (or dairy free milk, suggest cashew)
- 1/2 teaspoon Parsley
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- 1/4 cup Chicken Stock with 2 tablespoon Arrowroot
Instructions
Start by defrosting your potatoes
Cream of Chicken:
- In a saucepan heat 1/2 cup Chicken Stock, Nutpods and seasoning over medium heat to it bubbles, reduce heat to medium low and add your slurry stirring until mixed
- Heat for 5 minutes, stirring occasionally, turn off heat and allow to sit while you mix the remaining ingredients
Irish Potatoes:
- Mix Potatoes, Cream of Chicken, Cheddar Cheese, Dried Chopped Onion, and Sea Salt
- Place mixture into casserole dish and back for 50 minutes at 350°F
- Once done cooking, allow to cool for 5 minutes
- ENJOY!
Nutrition
- Serving Size: 8
Keywords: potatoes, Irish potatoes, cheesy potatoes, cheesy hash browns