Gluten free: Use gluten free breadcrumbs.
Make ahead: You can bake the potatoes 24 hours ahead, cool, place in a ziptop baggie and refrigerate. Bring to room temperature before shredding. And, you can prepare the entire casserole early in the day and refrigerate, or up to 2 months ahead and freeze:
- Make earlier in the day: Prepare through adding the breadcrumbs and don’t bake. Cover and refrigerate. Bring to room temperature before baking.
- Make, bake and freeze: Prepare through all the steps, cool, cover tightly and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking, and reduce cook time from 30 to 20 minutes.
- Make, but don’t bake, and freeze: Prepare through adding the breadcrumbs. Cover and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking.
Variation in individual ramekins: Spoon prepared potato mixture into 6 (6-ounce) greased ramekins. Sprinkle top with buttered breadcrumbs. Reduce baking time by 5 minutes.