Cheesy Potato Casserole

Cheesy Potato Casserole

6 Reviews
From: EatingWell Magazine, November/December 2011

The original version of this cheesy potato casserole stars canned soup, full-fat sour cream, a stick of butter and a crust of crushed potato chips. We lightened it considerably by using a homemade white sauce instead of canned soup and swapping nonfat Greek yogurt for the sour cream. Crushed corn flakes replace the potato chips. All in all, we slashed 200 calories, 25 grams of fat (12 grams saturated) and 170 milligrams of sodium per serving. Dig in!

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Canola oil cooking spray
  • 2 pounds red potatoes, diced
  • 1 cup low-fat milk
  • 2 tablespoons cornstarch
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
  • 1 cup nonfat Greek yogurt
  • 1 medium onion, chopped
  • 1/2 teaspoon plus a pinch of salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 cups crushed unsweetened corn flakes

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
  2. Place potatoes in a large pot, add water to cover and bring to a boil. Immediately drain and rinse with cold water; drain well. Return to the pot.
  3. Meanwhile, whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often until bubbling and thickened enough to coat the back of a spoon, 2 to 4 minutes total. Remove from the heat and stir in Cheddar, yogurt, onion, 1/2 teaspoon salt and pepper until combined. Pour the sauce over the potatoes and mix well. Spread evenly in the prepared pan.
  4. Sprinkle the casserole with corn flakes. Using short bursts, coat the corn flakes with cooking spray; sprinkle with the remaining pinch of salt. Bake until browned and bubbling at the edges, about 1 hour. Let cool for 20 minutes before serving.
  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let the casserole stand at room temperature while preheating the oven. Proceed with Step 4.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 236 calories; 9 g fat(5 g sat); 2 g fiber; 30 g carbohydrates; 11 g protein; 97 mcg folate; 24 mg cholesterol; 5 g sugars; 1 g added sugars; 498 IU vitamin A; 11 mg vitamin C; 211 mg calcium; 4 mg iron; 402 mg sodium; 505 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Iron (25% dv), Calcium (22% dv), Vitamin C (19% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 high-fat meat

Reviews 6

November 28, 2015
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By: EatingWell User
Needs flavor and better directions The potatoes took twice as long to cook as stated. The potatoes end but with barely any flavor. I will use the recipe again but plan to add garlic and thyme. Pros: Semi-healthy Cons: Flavor, directions
August 03, 2013
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By: EatingWell User
Boil the potatoes much longer I thought it was odd to bring the potatoes to a boil and immediately remove them, but I followed the directions. Of course, they came out hard. Boil them much longer than the directions state.
June 10, 2012
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By: EatingWell User
This is a great recipe. I also made a couple of substituions. I used sugar free almond milk, 7 oz of white cheddar and 1 oz. of garlic jack, gluten free flour, and sliced organic yellow potatos and half boiled them before adding to the casserole. Instead of using corn flakes I just topped it with a light topping of yellow cheddar. Hopefully that cut the fat and calories even further because it's yummy
May 15, 2012
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By: kpvestal
Mother's day hit! I fixed this dish for Mother's Day and it was great! My mom makes the one that calls for cream of chicken soup, a 16oz thing of sour cream etc. This one tasted JUST as good if not better than the original. The only problem I had was I did not dice the potatoes small enough which caused them to be a little hard. Pros: Just as tasty as the original but healthier! Cons: If you don't dice small enough, the potatoes take a really long time to soften
December 04, 2011
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By: Maria Zuccarello
Surprisingly Tasty I was a little skeptical at first about the recipe. Seemed like a mish mash of ingredients. But I decided to make it for a holiday pot luck anyway. It was gone in minutes! Everyone loved it. The only thing I changed as far a ingredients is that I used dry bread crumbs instead of corn flakes. I also used nonfat milk and reduced fat cheddar. So I think I slashed even more calories/fat than the original revamped recipe purported. I need to make this again. It went so fast the first time, my husband didn't get a chance to try it! Poor guy! Pros: Easy to assemble Cons: Cons?
November 06, 2011
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By: EatingWell User
I'll give this another shot. I made this last night but next time there will be some changes. Instead of dicing I'll slice the potatoes and onions. It took much longer than the one hour mentioned to get them cooked and even then some were not completely cooked. Also, keep a close eye when making the sauce. If it gets too thick before adding to the potatoes then they will seem dry.