Broccoli Cheddar Funeral Potatoes
Gluten-free, broccoli-infused funeral potatoes are lightened up by swapping olive oil for the butter. Whole grain mustard gives it a delicious kick and using store bought broccoli slaw is an easy, time-saving trick.
- 3 tablespoons olive oil
- 1/2 of a medium onion, diced
- 3 cups broccoli slaw (or shredded broccoli)*
- 3 garlic cloves, roughly chopped
- 4 tablespoons gluten free flour
- 1 1/2 cups chicken or veggie stock
- 1 1/2 cups low fat milk
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons whole grain mustard
- 1/8 teaspoon ground nutmeg
- 2 cups sharp white cheddar, grated, divided
- 4 cups Grown In Idaho® Thick Cut Hash Browns, frozen or thawed
- 1 cup gluten-free crackers
- 1 tablespoon olive oil
- Pre-heat oven to 400°F.
- In an extra large skillet, heat the oil over medium heat and sauté the onion and broccoli slaw for 5 minutes. Add the garlic and sauté 2- 3 more minutes or until the garlic is fragrant.
- Sprinkle the flour overtop and stir well to incorporate, stirring and cooking 1-2 more minutes. Add the broth, milk, salt, mustard and nutmeg and bring to a gentle simmer. Simmer several more minutes until it thickens.
- Add 1 1/2 cups of the cheese and stir until melted.
- Place hash browns in a greased 9 x 13 inch baking dish. Pour broccoli cheese sauce overtop and stir well, incorporating the potatoes.
- Top with remaining cheese and bake, covered in foil for 20 minutes, or until bubbling. (If using frozen hash browns, cook 25-30 minutes).
- To make cracker topping, crumble and crush crackers with your fingers or use a food processor. Place in a skillet along with the olive oil, stir often and toast over medium heat until golden.
- Uncover potatoes and cook 5-10 more minutes until golden and bubbly. Sprinkle with cracker topping and serve.
NOTE: Broccoli slaw is available in most grocery stores in the packaged lettuce section.