Low Fat Cheesy Potato Casserole
Transform your comfort food cravings with this Low Fat Cheesy Potato Casserole, a lighter yet indulgent twist on a classic favorite. Made with creamy russet potatoes, tangy low-fat sour cream, and reduced-fat cheddar cheese, this wholesome dish is packed with flavor without the guilt. The secret lies in using low-sodium broth and a hint of garlic powder to create a perfectly seasoned, velvety mash, topped with a golden, cheesy crust. Ready in just over an hour, this casserole is ideal for weeknight dinners or holiday spreads. Garnish with fresh chives for a pop of color and serve as the ultimate crowd-pleasing side dish. Healthy, hearty, and irresistibly cheesy—what more could you ask for?
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Low-fat sour cream
- 1.5 cups Low-fat shredded cheddar cheese
- 0.5 cup Low-sodium chicken or vegetable broth
- 1 small Onion, finely diced
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Non-stick cooking spray
- 2 tablespoons Chives or green onions, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and chop them into small, evenly-sized cubes, about 1 inch in size.
Place the potato cubes in a large pot, cover them with water, and bring to a boil over medium-high heat. Cook for 10–15 minutes, or until the potatoes are tender and easily pierced with a fork.
While the potatoes are boiling, heat a skillet over medium heat and lightly spray it with non-stick cooking spray. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Remove from heat and set aside.
Drain the cooked potatoes thoroughly and return them to the pot. Mash them lightly with a potato masher, leaving some texture for a rustic casserole.
Add the low-fat sour cream, 1 cup of shredded cheddar cheese (reserve the remaining 0.5 cup for topping), chicken or vegetable broth, sautéed onions, garlic powder, salt, and pepper to the mashed potatoes. Stir until the mixture is well combined and creamy.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray. Spread the potato mixture evenly in the dish.
Sprinkle the reserved 0.5 cup of shredded cheddar cheese evenly on top of the casserole.
Bake in the preheated oven for 25–30 minutes, or until the cheese on top is melted and slightly golden.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped chives or green onions if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 5108 mg | 222% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.5 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1772 mg | 136% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6740 mg | 143% | |
*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.
