Keto Potluck “Funeral Potatoes”
The classic casserole side dish has gotten an amazing keto upgrade! Nothing screams comfort like some cheesy potatoes.The delicious “funeral potatoes” are a potluck staple in the States, but they’re definitely NOT keto friendly.Here is an upgraded recipe to make your tastebuds sing: Keto Funeral “Faux-tatoes”!
- 1servingBaked Potato Keto Chow
- 14ozwaterdivided 2oz cool water, 12 oz warm water
- 1cupsour cream
- 24ozfrozen cauliflower florets
- 2TBSPmelted butter
- 1cupshredded colby jack cheese
- NaNcupscrushed pork rinds
- NaNcupmelted butter
In a blender bottle, bloom the gelatin in 2 oz cool water for 3-5 minutes.
Add KetoChow Baked Potato and 12oz warm water to blender bottle and shake well. Allow KetoChow to set for 30 minutes to overnight.
Preheat oven to 350℉.
Add sour cream (alternatively, you could use blended cottage cheese or plain greek yogurt) to the blender bottle and mix well.
In a large mixing bowl, pour frozen cauliflower florets. If the pieces are large, cut them down to small bitesized pieces first. Add shredded cheese to the bowl.
Pour ½ of the KetoChow/sour cream mixture and the melted butter to the bowl. Gently begin coating the cauliflower with the cream mixture.
Add remaining cream mixture to bowl and coat cauliflower evenly.
Pour casserole mixture into a 9×13 casserole dish.
Evenly sprinkle pork rind crumbs over the top of the casserole.
Evenly pour the melted butter over the crumbs.
Bake casserole at 350℉ for 45 minutes.
Check casserole, rotate 180°, and continue baking for another 30-45 minutes (or until center of casserole is set and no longer moves).
ENJOY! Serve up to a crowd as a side dish OR add some chopped chicken and bacon for an all-in-one casserole for dinner.
This recipe is used with permission, view the original on Lindsey’s blog.*This recipe scales brilliantly – you can halve it for a smaller family or double or triple it for a large crowd.*This recipe will freeze beautifully – prepare the casserole as directed but DO NOT top with the crunchy topping. Freeze the casserole UNBAKED. When you’re ready to bake, add the crunchy topping and bake from FROZEN. This will take longer to bake, but it will prevent the casserole from being too wet and mushy.