Low Fat Red Potato Casserole
Indulge in comfort food without the guilt with this Low Fat Red Potato Casserole, a wholesome, creamy dish that’s perfect for weeknight dinners or gatherings. Featuring tender red potato cubes tossed in a luscious blend of non-fat Greek yogurt, low-fat shredded cheddar cheese, and a hint of garlic, this casserole is packed with flavor and light on calories. A touch of unsweetened almond milk keeps the texture velvety, while scallions add a pop of freshness to every bite. Baked to perfection with a golden cheese topping and garnished with paprika and parsley, it’s a healthier twist on a classic favorite. Ready in under an hour and serving up to six, this guilt-free potato casserole is sure to satisfy. Perfect for those seeking a low-fat, nutrient-packed side dish or main course that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 cup plain non-fat Greek yogurt
- 1 cup low-fat shredded cheddar cheese
- 3 stalks scallions (green onions), chopped
- 2 teaspoons minced garlic
- 0.5 cup unsweetened almond milk (or low-fat milk)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with non-stick cooking spray or a small amount of olive oil.
Wash the red potatoes thoroughly and chop them into bite-sized cubes (about 1-inch pieces). Leave the skin on for added texture and nutrients.
Bring a large pot of salted water to a boil. Add the potato cubes and cook for 10-12 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
In a large mixing bowl, combine the Greek yogurt, olive oil, almond milk, minced garlic, salt, and black pepper. Stir until the mixture is smooth and well-blended.
Add the cooked potatoes to the mixing bowl and gently toss them with the yogurt mixture until evenly coated.
Fold in 3/4 cup of the shredded cheddar cheese and the chopped scallions, reserving some scallions for garnish.
Transfer the potato mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden on top.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with reserved scallions, a sprinkle of paprika, and chopped parsley if desired.
Serve warm and enjoy your Low Fat Red Potato Casserole!
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.4 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1515 mg | 117% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4588 mg | 98% | |
*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.
