Gold Potato Casserole

Gold Potato Casserole | The Gluten-Free Homemaker

My family always loves my mom’s gold potatoes.  Both my husband and I come from potato eating families, so you will always find them served at a holiday dinner.  This recipe dresses them up a bit and makes a wonderful gluten-free holiday side dish.

I made these last week when the ladies I play cards with had our annual holiday lunch as my house.  Everyone loved them.  I took plenty of pictures as I was preparing the dish, but almost forgot to take one after it was baked.  I remembered just in time and scooped some onto a small plate for a photo before they were gone.

Besides being yummy, I love the fact that you can prepare this dish ahead of time.  Actually, it is easiest if you do.  Like making potato salad, the potatoes are cooked whole in their skins, cooled, and then peeled.  I find it hard to do all that the day I’m serving the dish, especially if I’m making it for company.  I love being able to make this ahead of time and have one part of the meal done.  My mom often prepares this up to a month in advance and freezes it.

I think the name “gold potatoes” comes from the yellow cheddar cheese used in the dish.  Mom always uses baking potatoes, but when I made it last week, I used gold potatoes.  They worked great and made the dish more gold than ever.

Gold Potato Casserole
Recipe type: Side Dish
  • 6 large baking potatoes (or equivalent gold potatoes)
  • 16 ounces sour cream
  • ½ cup butter, melted
  • ¼ cup yellow onion, minced
  • 2 Tablespoons dried parsley
  • 1 teaspoon salt (or to taste)
  • ⅛ teaspoon pepper (or to taste)
  • 1 pound cheddar cheese, grated (reserve ¼ c. for top)
  1. Scrub the potatoes but do not peel or cut, and then bake or boil them. Cool the potatoes completely. Give this step plenty of time.
  2. Using a small knife, peel the potatoes. Grate them into a large bowl. As you get to the end of the potato you may have nothing but lumps. That’s okay, just throw them in the dish.
  3. In a separate bowl, combine the sour cream, butter, onion, parsley, salt and pepper.
  4. Mix it together well, then stir in the cheese. Remember to reserve about ¼ – ⅓ cup of the cheese for putting on top of the dish.
  5. Fold this mixture into the potatoes. You don’t want to mash the potatoes, so fold it in using a large spatula or spoon until it is well combined.
  6. Spread everything in a greased 9 x 13 inch baking dish. Sprinkle the remaining cheese on top. At this point you can refrigerate or freeze the dish.
  7. Bake at 350 degrees about 35 – 45 minutes until hot and bubbly around the edges. Baking time will depend on how cold the dish is.


Gold Potato Casserole in Dish | The Gluten-Free Homemaker


This post is linked to A Gluten-Free Holiday and Holiday Food Fest.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Oh Linda! This one looks tasty. I will definitely have to try it.

  2. Oh my goodness. Linda, this looks just delicious. Love it.

  3. This looks like a great hearty potato dish. I just might have to give it a try. By the way Linda, if you get a chance, check out the giveaway I have posted on my blog.

  4. Alright Linda…now you have to come over here and clean off my keyboard…..*drooling all over it*!….lol!!! Looks SO good!


  5. Tasty Eats At Home says:

    This looks so good! Yum! I love Yukon Golds – they're my favorite potato for dishes like this, but especially for mashed potatoes. They're super-creamy. I would love this side dish for Christmas dinner!

  6. gfe--gluten free easily says:

    "Double" gold potato casserole–I love it! I've never grated potatoes before for a dish, but I guess it's pretty easy after they've cooked. I'd love to try this dish, Linda. Thanks so much for sharing it for Holiday Food Fest!


  7. Kelly Smith says:

    I’m wondering if this dish would work in a slow cooker. What do you think??

    • Hmmmm. I don’t know about that. Dairy doesn’t generally do very well in the crock pot. I wouldn’t try it the first time for a special meal, such as Thanksgiving. You can make it ahead of time and then heat it up in the oven or microwave.

  8. Carrie says:

    Would shredded frozen potatoes work??

  9. Doorthy says:

    would this work with pasta? I am trying to figure out how to make a good macaroni and cheese dish. I am a potato lover but hubby is more of a brown rice pasta guy :/

  10. Do you think I could make this with raw potatoes? I’ve got all of the ingredients now, but don’t have the time to bake, cool, mix and then bake in one evening. Thanks.

    • No, I think you need to cook the potatoes first. You could try cutting them up and boiling them, then mash them chunky style. That would save time versus cooking them whole and grating them.

      • Thanks. I’ll try that the next time I’m pressed for time. I ended up baking them last night, letting them cool and storing them in the fridge for later this week. We can’t wait to enjoy :)

  11. You can make it with shredded hash browns. You just add some extra time.

  12. Debbie Wood says:

    Sounds really good, I am celiac and can’t wait to try it!!

  13. laurie daniels says:

    Thanks for your gluten free ideas and recipes. Been diagnosed with celaic desieses for five years but now truly taking it seriously as my body begeins to deteriate over food i ate for 35 years. You make food feel like its not poison and there are so many choices i have found since my doctor demands i follow.

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