Name: Onion Potato Casserole (gluten free)
Prep time: 10 min
Cook time: 30 min
Total time: 38 min
Ingredients: 1 pound boneless skinless chicken breasts (trimmed and cut into 1-inch pieces); 1 tablespoon olive oil; 1 large white onion thinly sliced; 2 cups mushrooms sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dry white wine or water; 1/2 cup chicken broth or bone broth; 1/4 cup fresh parsley chopped; 1/2 cup Gruyère cheese or dairy free substitue; 12 red potatoes scrubbed and quartered; 1/2 cup creamy garlic sauce or coconut cream or coconut milk

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French onion soup is one of my very favorite soups, but after going gluten free I knew I couldn’t order it at a restaurant any more. To safely enjoy french onion soup at home I had to master making it myself! I put a fun spin on this onion potato casserole by adding the french onion soup over crispy potaotes and pockets of melted cheese that taste like the original soup!

This onion potato casserole recipe is gluten free, nut free and has a vegan option and dairy free option.

Full disclosure, I LOVE potatoes. If you do too, make sure to add these 20 easy potato recipes to your weekly menu! Both this crispy baked parmesan potatoes recipe and this sausage and peppers and potato recipe are packed with delicious potatoes!

WHY YOU’LL LOVE THIS RECIPE

This gluten free onion potato casserole is a great way to use up leftover chicken. I love using grilled chicken we have left over from a BBQ.
It’s also a great dish to make for potlucks or parties. EVERYONE will be asking you for this recipe. Its such a hit when I bring it to a party.
This gluten free onion potato casserole is not only delicious, but it’s also easy to make and meal prep. I can cook the chicken and vegetables ahead of time and then I just need to assemble the dish when I want to eat dinner. This makes it a great option for my busy weeknights.

INGREDIENTS & SUBSTITUTIONS

CHICKEN: For a vegetarian or vegan dish, substitute tofu or tempeh for the chicken or simply just omit it in this gluten free onion potato casserole. I like to use boneless skinless chicken breasts here but you can also use chicken thighs if you prefer.

MUSHROOMS: If you don’t like mushrooms, you can substitute zucchini, eggplant, or squash in this gluten free onion potato casserole.

WHITE WINE: If I don’t have alcohol, I use chicken broth, vegetable broth, or water for the white wine.

CHICKEN BROTH: If you don’t have chicken broth, you can substitute vegetable broth, bone broth, beef broth, or mushroom broth. Any broth or stock works great here!

GRUYÈRE CHEESE: This is the same cheese that is on french onion soup. If you can’t find Gruyère cheese, you can substitute swiss cheese, Fontina cheese, mozzarella or cheddar cheese. For a low fat option you can use fat free shredded mozzarella cheese or fat free shredded cheddar cheese. For a diary free option you can use any dairy free cheese you want.

RED POTATOES: You can also use Yukon Gold potatoes, russet potatoes, or sweet potatoes in this gluten free onion potato casserole.

DIRECTIONS

STEP 1

Preheat oven to 375 degrees F (190 degrees C).

STEP 2

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.

STEP 3

Stir in the onion, mushrooms, salt, and pepper. Cook until the onion is softened, about 5 minutes. Add the wine or water and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the parsley.

STEP 4

Place the potatoes in a single layer in a greased 9×13 inch baking dish. Bake potatoes for 20-30 minutes, or until the potatoes are tender and slightly browned.

STEP 5

Pour the chicken mixture over the potatoes. Top with Gruyère cheese.

STEP 6

Bake the gluten free onion potato casserole for another 10 minutes to make sure the potatoes are fully cooked and tender and cheese is melted.

EXPERT TIPS & TRICKS

If I am storing this onion potato casserole in the fridge, I make sure to press out as much air as possible before sealing it. This will help to prevent the dish from getting freezer burn.
When reheating the dish, you can either bake it in the oven or reheat it in the microwave. If you are reheating it in the microwave, I always stir it halfway through so that the cheese is melted evenly.
Don’t overcrowd the pan when you’re cooking the onions. This will prevent them from caramelizing evenly.
Add a splash of white wine to the pan when you’re cooking the onions. I do this to deglaze the pan and add flavor to the dish.
The key to this gluten free onion potato casserole dish is the caramelized onions. The longer you cook the onions, the sweeter and more flavorful they will become. So don’t be afraid to take your time with this step. I always suggest low and slow is the best way to cook onions!

HOW TO SERVE & STORE

To serve, I preheat the oven to 375 degrees F (190 degrees C). I remove the onion potato casserole from the fridge and let it sit at room temperature for 30 minutes. Then, I bake for 20 minutes, or until the cheese is melted and bubbly. I always like to serve hot.

To store in the fridge, I let the gluten free onion potato casserole cool completely. I cover the dish tightly with plastic wrap or aluminum foil. Store in the fridge for up to 3 days.

To store in the freezer, I let the onion potato casserole cool completely. I wrap the dish tightly in several layers of plastic wrap. Then, I place the wrapped dish in a freezer-safe container or bag. Freeze for up to 2 months.

To reheat, thaw the gluten free onion potato casserole overnight in the fridge. Preheat the oven to 375 degrees F (190 degrees C). Remove the dish from the fridge and let it sit at room temperature for 30 minutes. Bake for 20 minutes, or until the cheese is melted and bubbly.