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.