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.
Cheesy Potato Casserole
From EatingWell: 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!
5 Reviews for Cheesy Potato Casserole
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
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.
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!
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.