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 tablespoons 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 the 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!
- Prep Time: 20 Mins
- Cook Time: 50 Mins
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 8
