Posted in Gluten Free, Potato, Recipes, side dish, Side Dishes, write 31 2017

Potato Casserole – Blog Post #5

I decided to create a new potato casserole for our Sunday dinner.  My mother-in-law told me that she loved it as she scooped up a second helping of the casserole.  So I think it’s a winner in my book.

I took some elements of my father-in-law’s famous creamed potato recipe and put a gluten free spin on the recipe.  Some of my family will eat gluten free with no complaint.  The others we don’t tell.  (Shh!  Don’t tell the Imaginative One.)

I used Trader Joe’s pumpkin pie spice in the dish.  You can use pumpkin pie spice like I did or freshly ground nutmeg.

The cheese I used on my dish was a maple flavored white cheddar cheese one from Aldi.  You could use any type of cheese you would like or leave it off.

This casserole would also be delicious with ham pieces and/or diced onions.  Yum!

Potato Casserole

Potato Casserole

  • Difficulty: medium
  • Print


– 2 lbs. Potatoes, peeled and cubed (1 in. cubes)

– ¼ c. gluten free flour blend

– 2 c. milk

– 2 tsp. Pumpkin pie blend or 1 tsp. Ground nutmeg

– ¼ c. shredded cheddar cheese

– salt and pepper to taste


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grease a 9 by 13 baking dish.  Set aside.
  3. Peel and cube the potatoes.  Place in prepared baking dish.
  4. Put the milk, gluten free flour blend, and spices in a microwavable dish.  Heat for 3 minutes in the microwave.  
  5. Remove from the microwave.  Stir until the flour blend is combined with the milk.
  6. Pour the thickened milk over the potatoes.
  7. Sprinkle more spices over the potatoes.  Top with shredded cheese.
  8. Bake for 35 to 45 minutes.
  9. Enjoy!

Mama’s Losin’ It

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