I made these last weekend and my husband and I thought we died and went to heaven. We don’t usually react this way unless something contains bacon, but these scalloped hash brown potato cups are truly to-die-for. The creamy potatoes with their seasoned and crisp bread crumb coating is incredible. Using frozen hash browns makes this recipe easy. I don’t think I’ll make my traditional gluten free scalloped potatoes recipe again. I’m looking forward to baking these ahead of time and then baking them again to rewarm for guests. This will make them extra crispy. Enjoy!
Note: I will be working on a dairy-free version soon. Stay tuned in!
Gluten Free Scalloped Hash Brown Potato Cups
A to-die-for gluten free scalloped potatoes recipe made in muffin tins. It's easy to make because you use frozen hash browns. The crisp crust and creamy and cheesy center will keep them coming back for more.
- Neutral-flavored cooking oil (or gluten free oil spray)
- 1/4 cup Seasoned Gluten Free Bread Crumbs
- 1 lb. frozen gluten free hash brown potatoes (Ore Ida)
- 1/4 teaspoon slightly heaping ground pepper
- 1/8 teaspoon salt
- 6 Tablespoons non-fat milk (or dairy-free substitute)
- 3 Tablespoons gluten free margarine (Smart Balance) or dairy-free spread (Earth Balance), cut into small pieces
- 3 oz. shredded Cheddar Cheese, divided
- 1/4 to 1/3 cup freshly grated Parmesan Cheese (or Kraft shaker), plus more for topping
- 1 teaspoon cornstarch (or potato starch or arrowroot powder)
- Preheat oven to 425ºF with the rack on the bottom shelf.
- Oil 8 cups of a 12-cup muffin tin. Add to each cup, about 1/2 tablespoon of bread crumbs. Distribute the bread crumbs so that the bottom and sides of each cup are coated with crumbs.
- To a large microwave heat-proof bowl, add frozen hash browns, pepper, salt and milk; and toss to distribute. Dot the top with margarine and microwave for 2 1/2 minutes.
- To a separate bowl, add 2 oz. Cheddar, 1/4 to 1/3 cup Parmesan and cornstarch; and toss to combine. Add the cheese mixture to the hash brown bowl and toss.
- Scoop into 8 muffin tins and top with remaining Cheddar. Then top with 1/2 teaspoon Parmesan and 1/4 teaspoon bread crumbs.
- Bake on bottom shelf of oven for 15 to 20 minutes, depending upon the level of crispness you desire for the crust/bread crumbs. (15 mins = slightly crispy; 20 mins - crispier)
- Allow the cups to cool in the pan for 4 minutes. Then invert them onto a cookie sheet. Reinvert them and serve immediately. (They are not piping hot when baked for 15 minutes, then cooled.)
Do not use freshly shredded raw potatoes as the potatoes will become too starchy/gummy.
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