In my family, these have been referred to as "funeral potatoes" for decades...because the women at church always serve them to the family of the deceased after a funeral. Of course,"funeral potatoes" are made with cream of mushroom soup - full of GLUTEN- so no wonder they are so depressing!
My version of these potatoes is really something to celebrate.... because they are not only GLUTEN and SOY FREE, but are high in PROTEIN, and much less fattening than the original. So..get ready to live it up with some GLUTEN-FREE PARTY POTATOES!
8 medium potatoes
1 bunch of green onions
3/4 c. butter, melted
3 c. sharp cheddar cheese
3 c. FAGE yogurt
Salt & Pepper
Kettle Chips - Buffalo Bleu Flavor
Boil 8 Potatoes, drain and cool. Peel, then grate them in a large bowl.
Thinly slice the white part of the green onions, and a little of the green part, too. Add to the bowl.
Add 3/4 c. of melted butter.
Add plenty of salt and pepper to taste. (Potatoes may need quite a bit of salt).
Grate 3 c. sharp cheddar cheese and add to bowl.
Add a few scoops of onion powder.
Fold the mixture, being careful not to "mash."
Add 3 c. of FAGE Greek Yogurt. Stir the mixture together.
Place the entire mixture into a 9x13 buttered pan.
Add crushed Buffalo Bleu Kettle Chips on top. (optional)
Cover with foil and bake for 25-30 minutes at 375 degrees.
Hope you enjoy these potatoes... they really are to die for! ;-)
Happy Gluten-Free Week!