Heart-Healthy Classic Cheesy Potato Casserole
Indulge guilt-free with this *Heart-Healthy Classic Cheesy Potato Casserole*, a lighter take on a comforting favorite that's brimming with flavor and texture. Made with nutrient-rich Yukon Gold potatoes, reduced-fat cheddar cheese, and creamy plain Greek yogurt, this recipe delivers all the indulgent satisfaction of a classic potato bake while prioritizing your wellness. The savory sauce, enriched with sautéed onions, garlic, and aromatic spices like paprika, is thickened with wholesome whole wheat flour and low-sodium chicken broth for a nourishing twist. This easy, 1-hour casserole is perfect for a family dinner or meal prep, offering a healthier comfort food option that's cheesy, hearty, and irresistibly delicious. Garnished with fresh parsley for a vibrant finish, this dish is a must-try for anyone seeking a flavorful and heart-smart side dish!
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Reduced-fat cheddar cheese, shredded
- 1 cup Low-sodium chicken broth
- 1 cup Plain Greek yogurt
- 2 tablespoons Whole wheat flour
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, saute until the onions are translucent, about 5 minutes.
Stir in the whole wheat flour, cook for another minute to remove the raw flour taste.
Gradually whisk in the low-sodium chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
Remove the skillet from heat and stir in the plain Greek yogurt until smooth. Season with black pepper and paprika.
Lightly grease a 9x13 inch baking dish. Layer half of the potato slices evenly in the dish.
Pour half of the yogurt mixture over the potatoes. Sprinkle with half of the shredded reduced-fat cheddar cheese.
Repeat with the remaining potatoes, yogurt mixture, and cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and slightly golden.
Garnish with chopped fresh parsley before serving. Serve hot and enjoy your heart-healthy cheesy potato casserole!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.0 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1723 mg | 133% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5902 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
