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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.
- 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 1/2 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.
Notes
Adapted from Eating Well
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’.