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
A lightened up version of my favorite Cheesy Potato Casserole so I don't have to feel so guilty about eating it!
Author: Melissa | Persnickety Plates
Serves: 8-10 servings
- 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
- Preheat oven to 350 degrees and lightly coat a 9×13 baking dish with non-stick spray. Set aside.
- 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.
- 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.
- Remove from the heat and stir in the cheese, yogurt, onion and ½ teaspoon of salt and pepper until combined.
- 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.
- Bake for about an hour, until the potatoes start to brown and the edges are bubbling. Let cool for about 20 minutes before serving.
Adapted from Eating Well
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