Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 425 degrees. lightly grease 11 x 7 inch baking dish with 1 teaspoon butter. place 2 cups shredded potatoes in prepared dish, pressing lightly to form an even layer. dollop pesto over potatoes; sprinkle with cheese. top with remaining 2 cups potatoes, spreading evenly. in medium microwave-safe dish, microwave milk on high for 1 1/2 to 2 minutes or until hot; stir in 1/4 cup parmesan, pepper and salt. pour over potatoes. in a small bowl, mix together topping ingredients until blended; sprinkle over potatoes. bake uncovered, 23-25 minutes or until top is crisp and browned. let stand 5 minutes before serving.

Target recipe: preheat oven to 375°f mix sour cream, cheese, soup and onions in large bowl. add potatoes; mix well. spoon into greased 13x9-inch baking dish. bake 45 minutes. toss crumbs with butter; sprinkle over potato mixture. bake an additional 15 minutes variation southwest style easy potato bake prepare as directed, using kraft mexican style shredded cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.