Casseroles are always a great go-to for quick weekday or weekend meals. Hosting brunch? This casserole is also perfect for when you want to serve a larger group of people. This breakfast dish has all of the favorites- sausage, saw mill gravy, biscuits, and potatoes- but with the bonus of being grain and egg free for those with allergies.
This casserole is a hearty breakfast, comfort food at its best. It's one of those dishes you'll find friends and family asking you to make over and over again. It reminded me of the delicious cheesy potato casserole that my mom made us on special occasions growing up. It was a thrill to recreate that taste and experience- in a healthier - multi allergen free way.
- 5 cups frozen hash brown potatoes (see note below for paleo option)
- 2 cups cheddar cheese (Real Cheese or Dairy Free Daiya)
- 1 lb Breakfast Sausage (removed from the casing)
- 1/2 teaspoon Sage
- 1/2 teaspoon Smoked Paprika
- pinch of Black Pepper
- 1 cup Milk (dairy or dairy free- any variety)
- 1/4 cup Blanched Almond Flour
- 1 Tablespoon Starch (Potato, Tapioca or Arrowroot)
- 1/4 teaspoon Salt
- 3 packed cups Blanched Almond Flour
- 1 Tablespoon Baking Powder (I use double acting)
- 1/4 teaspoon Salt
- 4 Tablespoons Water
- 3 Tablespoons Potato Starch (Tapioca or Arrowroot will work too- but the texture wont be as good)
- Preheat oven to 350 degrees.
- Put a teaspoon of oil is a skillet, add the sausage and cook fully. (Break the sausage up as you cook it)
- Once the sausage is cooked, add the sage, paprika, pepper, milk, almond flour, and starch and whisk until combined and a the mixture thickens into a gravy. Set aside.
- For the biscuits: mix the almond flour, baking powder, salt, water, and potato starch until they form a crumbly dough.
- In a 2.5 Quart Casserole dish, assemble a layer of potatoes on the bottom, add the gravy, then the cheese, and then the biscuit topping. Add a little extra cheese on top if you prefer.
- Cover the casserole with tinfoil and bake for 1 hour.
- Instead of white potatoes- you could try using shredded sweet potatoes, shredded turnips and shredded parsnips. (I have not yet tried any of these in this specific recipe- but have had great success using them in other recipes).
- Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your biscuits turn green- then try using less baking powder in the recipe than I have called for.
- To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
- Coconut flour or any of the starchy grain based flours will NOT work in this recipe as a replacement for the almond flour.
- I suggested Daiya for this recipe as the dairy free replacement as it is one of the few cheeses made without rice flour. It fits within the grain free category. Of course real cheese is a delicious option too.. Trader Joes sells a fabulous raw sharp cheddar which is much easier to digest than your average conventional cheese.