If you’re on the hunt for a dish that can serve both as an easy recipe and a comfort food, the Twice Baked Potato Casserole is the perfect pick. This delightful casserole, with its creamy texture and hearty flavor, is ideal for those who have specific dietary restrictions but don’t want to compromise on taste. Whether you’re dairy-intolerant, gluten-sensitive, or simply looking to try something new and delicious, this potato recipe is the one for you.
Why You’ll Love This Twice Baked Potato Casserole:
- Dietary-Friendly Yet Delicious: This vegan potato casserole, free from gluten and dairy, caters to various dietary needs without skimping on flavor.
- Perfect for Gatherings: With its creamy texture and delicious side dish reputation, it’s a surefire crowd-pleaser, making it an excellent choice for potlucks or holiday meals.
- Easy to Prepare: This easy side dish doesn’t require any intricate steps or hard-to-find ingredients. With short preparation and cooking time, you’ll have a comforting casserole ready in no time.
What you’ll need to make this Twice Baked Potato Casserole:
- Stock Pot
- Mixing Bowl
- 9×13 casserole dish
Ingredients You Need:
- Dairy Free milk
- Dairy Free cream cheese
- Dairy Free sour cream
- Dairy Free Butter
- Black pepper
- Garlic powder
- Dairy Free cheddar cheese
- Pork Panko
- Preheat your oven to a temperature of 375 degrees.
- In a stock pot, boil the potatoes until they are fork tender, ensuring they are cooked through but not mushy. Once done, ensure they are drained well.
- In a large mixing bowl, combine the boiled potatoes, Dairy Free milk, cream cheese, butter and sour cream. Season with salt, black pepper, and garlic powder. Use an electric hand mixer or a spatula to mix until you achieve a smooth and creamy consistency.
- Gently fold in the chives, chopped bacon, and cheddar cheese, ensuring they are evenly distributed throughout the potato filling.
- Transfer this mashed potato mixture into your 9×13 casserole dish, spreading it out in an even layer.
- For the final touch, sprinkle Pork Panko uniformly over the top, providing a crispy contrast to the creamy potatoes below.
- Place the casserole dish in the preheated oven and bake for about 20 minutes. You’re looking for a golden brown top, indicating it’s perfectly baked.
- Remove from the oven and let it sit for a couple of minutes. Serve warm and enjoy every delicious bite!
Commonly Asked Questions:
- Can I use sweet potatoes instead of regular potatoes? Yes, you can! Sweet potatoes are a healthier alternative and come with their unique flavor. They might make the dish a tad sweeter and alter the consistency a bit, but it’s a variation worth trying if you’re a sweet potato lover.
- Why are my twice baked potatoes falling apart? There are a few reasons for this. The type of potatoes you use can play a significant role. Yukon gold potatoes and large russet potatoes are ideal for baking due to their starchy content which holds up well. On the other hand, using varieties that are waxy, like red potatoes, can result in a less cohesive potato flesh. Boiling the potatoes for an extended period can cause them to absorb too much water. It’s crucial to boil them just until they’re fork-tender. Using a stock pot and keeping an eye on them will ensure they don’t become too soft. Drain them well. Any excess water can contribute to them falling apart. Using tools like an electric hand mixer might cause the potatoes to become overworked, leading to a gluey texture. For best results, a hand masher used gently ensures the potatoes maintain their structure. Add ingredients like dairy-free butter, olive oil, or plant-based milk gradually and mix gently. Overmixing or adding too much liquid can make the mashed potatoes too runny. Achieving the right balance with ingredients, especially when making a vegan recipe or a dish like the vegan potato casserole, can ensure a cohesive texture.
- Can this be made ahead of time? Absolutely. Prepare the casserole but don’t bake it. Cover with plastic wrap or aluminum foil and refrigerate. When ready to serve, bake as instructed. It might require a few extra minutes if it’s straight out of the fridge.
- Is there an alternative for Dairy Free milk? There are plenty of dairy-free milk options available like almond milk, soy milk, and oat milk. Depending on your preference or availability at the grocery store, you can opt for any of these.
- 9×13 baking dish
- Mixing Bowl
- Handheld mixer or stand-up mixer
- 5 lbs Idaho potatoes peeled and cubed
- I cup of milk
- 8 oz Green Valley Cream Cheese
- 4 tbsp butter, room temperature
- 12 oz Green Valley Sour Cream
- 2 ½ tsp kosher salt
- 1 tsp pepper
- ½ tsp garlic powder
- ¼ cup chives chopped
- 16 oz Green Valley Cheddar Shredded Cheese
- 6 strips of bacon cooked and chopped
- Preheat the oven to 375 degrees
- Cube potatoes into 2” pieces, add to large stock pot, fill with water and boil on medium heat until potatoes are tender.
- Drain water, add potatoes to a mixing bowl.
- Add the salt, pepper, garlic powder, chives, cream cheese, butter, 8oz shredded cheese, sour cream and mix until smooth.
- Pour into the baking dish, top with cheese, and bake for 25 minutes
Why This Recipe is a Must-Try:
In the vast universe of potato dishes, from fries to au gratin, this Gluten and Dairy Free Twice Baked Potato Casserole stands tall. It promises creaminess, flavor, and the sheer joy of indulgence, all while being considerate of dietary needs. It’s the kind of dish that showcases how simple ingredients, when combined thoughtfully, can create something genuinely special. Whether you’re serving meat eaters or those on a strictly vegan diet, this casserole is a hit. So the next time you’re looking for a dish that comforts the soul and pleases the palate, give this recipe a shot. It might just become one of your favorite foods!