Gluten-Free Cheesy Potato Brunch Casserole

Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. 

Ingredients:

• 4 pounds new potatoes, skinned, cut into 1-inch cubes
• 1 pound cheddar, grated
• ½ cup mayonnaise
• 1 cup sour cream
• 1 pound bacon, cooked crisp and chopped
• 1 onion, finely chopped
• ⅓ cup scallions chopped
• ¼ cup pickled jalapeño peppers, as desired
• Black pepper to taste

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Directions
Heat the oven to 350F (175 degrees C).

Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl.

Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted.

In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish.

Top with remaining cheese and bake at 350 F for 50 minutes.

Top with chopped scallions and jalapeños as desired.