Low Sodium Cheesy Potatoes
Indulge in the creamy, comforting goodness of Low Sodium Cheesy Potatoes—an irresistible side dish that’s perfect for those watching their salt intake. This recipe features thinly sliced russet potatoes smothered in a velvety cheese sauce made from unsalted butter, low sodium chicken or vegetable broth, and low-fat milk. Seasoned with garlic powder, onion powder, and black pepper, these cheesy potatoes are packed with rich flavor without the excess sodium. Topped with a sprinkle of low sodium shredded Cheddar cheese and baked to golden perfection, this dish is ideal for family dinners, potlucks, or holiday gatherings. Garnish with fresh chives or green onions for an extra burst of freshness, and let every bite melt in your mouth. Ready in just over an hour, these creamy, comforting potatoes are a healthier twist on a classic favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Low sodium chicken or vegetable broth
- 1 cup Low-fat milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 cups Low sodium shredded Cheddar cheese
- 2 tablespoons Chives or green onions for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and cut them into thin slices, about 1/8 inch thick. Set aside.
In a medium saucepan over medium heat, melt the unsalted butter.
Once the butter is melted, add the all-purpose flour and whisk continuously for about 2 minutes to form a roux.
Gradually whisk in the low sodium chicken or vegetable broth and low-fat milk. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes.
Add the garlic powder, onion powder, and black pepper to the sauce. Whisk well to combine.
Remove the saucepan from heat and stir in 1.5 cups of the low sodium shredded Cheddar cheese until melted and smooth.
Grease a 9x13 inch baking dish with a small amount of butter or cooking spray.
Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
Add the remaining potato slices on top and cover with the remaining cheese sauce.
Sprinkle the remaining 0.5 cup of low sodium Cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue to bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Let the cheesy potatoes cool for a few minutes before serving.
Garnish with chopped chives or green onions if desired, and serve warm.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.1 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2128 mg | 164% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7042 mg | 150% | |
*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.
