Low Fat Creamy Cheesy Potato Casserole
Indulge in comfort food without the guilt with this irresistible Low Fat Creamy Cheesy Potato Casserole! Featuring tender layers of thinly sliced russet potatoes, a luscious blend of low-fat Greek yogurt and cream cheese, and a generous sprinkle of reduced-fat cheddar, this dish delivers all the creamy, cheesy decadence you crave in a lightened-up package. Infused with the perfect balance of garlic, onion, and paprika, this casserole is finished with a golden, bubbly cheese topping and a fresh parsley garnish. Parboiling the potatoes ensures they bake to tender perfection, while the quick prep and simple ingredients make this dish your go-to side for weeknight dinners or holiday gatherings. Whether you're watching your calories or simply seeking a healthier take on classic comfort food, this easy, flavor-packed potato casserole will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 1 cup Low-fat Greek yogurt
- 4 oz Low-fat cream cheese
- 1.5 cups Shredded reduced-fat cheddar cheese
- 0.5 cup Unsweetened almond milk (or low-fat milk)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped fresh parsley
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.
Peel the potatoes and cut them into thin, even slices (about 1/8-inch thick). Optionally, use a mandoline slicer for uniform slices.
In a large pot, bring water to a boil. Add the sliced potatoes and parboil for 5-7 minutes or until they start to soften but are not fully cooked. Drain them and allow them to cool slightly.
In a mixing bowl, combine the low-fat Greek yogurt, low-fat cream cheese (softened), almond milk, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth and creamy.
Layer half of the potato slices in the prepared baking dish, overlapping slightly. Spread half of the creamy mixture evenly over the top, then sprinkle 0.75 cups of shredded cheddar cheese.
Repeat with the remaining potato slices, creamy mixture, and finish by topping with the remaining 0.75 cups of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and bubbly and the potatoes are fork-tender.
Sprinkle with chopped fresh parsley before serving. Allow the casserole to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 327 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1020 mg | 22% | |
*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.
