A lightened up version of my favorite Cheesy Potato Casserole so I don’t have to feel so guilty about loving it!
The older I get, and the more cooking I do, I try to avoid making dishes that involve canned soup. I just don’t like it. It kinda gives me the creeps actually. It’s so jiggly. ha. But, once a year, I do, very much, enjoy eating my aunt’s cheesy potato casserole (it’s actually the first thing I blogged). It’s so good, but I feel so guilty after I eat it. It’s butter, cheese, sour cream, potato chips…all together. In one beautiful dish.
This is a lightened up version of that recipe that you don’t have to feel so guilty for eating. The original recipe called for adding corn flakes to the top but I never have those on hand so I used Special K Cracker Chips. (Have you tried them? They’re really good.) I served it with some panko crusted chicken breasts and green beans. Next time I make this recipe, I’ll cut it in half. This makes a family size tray – way too much for just the two of us.
Health(ier) Cheesy Potato Casserole
Servings: 8 -10 servings
A lightened up version of my favorite Cheesy Potato Casserole so I don't have to feel so guilty about eating it!
Ingredients
- olive oil non-stick spray
- 2 pounds red skin potatoes about 5-6 large, diced
- 1 cup milk I used 2%
- 2 Tablespoons cornstarch
- 8 ounces about 2 cups shredded cheddar cheese
- 1 cup Greek yogurt
- 1 medium onion chopped
- ½ teaspoon salt plus a pinch more
- ½ teaspoon pepper
- 2 cups crushed Special K Sea Salt Cracker Chips
Instructions
- Preheat oven to 350 degrees and lightly coat a 9×13 baking dish with non-stick spray. Set aside.olive oil non-stick spray
- Wash and dish your potatoes Add them to a large pot of salted water and bring to a boil. Once boiling, drain them and return them to the pot.2 pounds red skin potatoes
- While the potatoes are cooking, in a large saucepan, combine the milk and cornstarch and whisk together. Over medium high heat, bring to a boil, whisking often, until it is bubbly and thick. It comes together quickly.1 cup milk, 2 Tablespoons cornstarch
- Remove from the heat and stir in the cheese, yogurt, onion and 1/2 teaspoon of salt and pepper until combined.8 ounces about 2 cups shredded cheddar cheese, 1 cup Greek yogurt, 1 medium onion, ½ teaspoon salt, ½ teaspoon pepper
- Pour the sauce over the pot of potatoes and stir to fully coat them.
- Spread the coated potatoes into the prepared baking dish evenly.
- Smash up the chips and sprinkle them evenly over the top of the potatoes.2 cups crushed Special K Sea Salt Cracker Chips
- Bake for about an hour, until the potatoes start to brown and the edges are bubbling. Let cool for about 20 minutes before serving.
Notes
- Swap corn flakes for Special K Cracker Chips for a tasty twist (they’re really good!).
- Panko-crusted chicken breasts and green beans make a perfect side dish.
- This recipe makes a family-size portion—cut in half if cooking for two.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Christina
pieceitalltogetherx3.blogspot.com
Came over from Wednesday Walkabout, and I’m drooling over those potatoes. Yum! Now I’m going to go drool over more of your recipes and take notes. 🙂
Peg at akiltandacamera.com
The cracker chips are such a nice addition. Love a good ‘crunch’.