This recipe’s so good you’ll want to have it at every family gathering! You can make variations of it by including meat, different spices & even different cheeses! Just don’t skimp on the cheese cause it’s the focus of this entire dish!

Yields 6 servings

Ingredients:

• 8 med. organic potatoes, unpeeled
• 1 organic bay leaf
• 1/4 c. butter, melted
• 1 – 10 3/4 oz. can of gluten free cream of chicken soup
• 1 c. low fat sour cream
• 3 organic green onions
• 1 1/2 tsp. sea salt
• 1/4 tsp. organic black pepper
• 2 c. grated cheddar cheese, divided
• 1/2 c. crushed cornflakes (or gluten free Panko bread crumbs)

Instructions:

1. Preheat oven to 350°F.
2. Cook potatoes in salted water with bay leaf until almost tender.
3. Cool, peel & grate coarsely.
4. Combine melted butter & soup. Stir together.
5. Blend in sour cream, green onions, salt, pepper & 1 1/2 c. of the cheese.
6. Place in a 2 1/2 quart casserole dish sprayed with extra virgin olive oil.
7. Top with the remaining cheese & cornflakes (or Panko bread crumbs).
8. Bake for 30 minutes.

Variation: May substitute with 1 – 32 oz. pkg. of frozen hash browns.