Low Sodium Classic Cheesy Potato Casserole
Satisfy your comfort food cravings without breaking your sodium goals with this Low Sodium Classic Cheesy Potato Casserole, a lighter spin on a beloved family favorite! This crowd-pleasing side dish features layers of tender, thinly sliced Russet potatoes enveloped in a creamy, homemade cheese sauce made with low-sodium cheddar, sour cream, and a perfectly seasoned roux. Topped with crispy, golden-brown breadcrumbs and a sprinkle of fresh chives, this casserole delivers all the rich, cheesy indulgence you love with a heart-smart twist. Perfect for holidays, potlucks, or a cozy weeknight dinner, this easy-to-make recipe is a guaranteed hit that keeps salt content in check while serving up big flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Low-sodium chicken broth
- 1 cup Milk
- 2 cups Low-sodium cheddar cheese, shredded
- 1 cup Sour cream
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 cup Chives, chopped
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Peel and thinly slice the Russet potatoes into 1/8 inch slices. Rinse the slices under cold water, then drain and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour, whisking continuously for about 1 minute until smooth to form a roux.
Gradually add the low-sodium chicken broth and milk to the roux, whisking constantly until the mixture is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the shredded low-sodium cheddar cheese until fully melted and incorporated.
Remove from heat and add the sour cream, ground black pepper, onion powder, and garlic powder to the cheese mixture. Mix until well combined.
In a large mixing bowl, combine the potato slices and cheese sauce, ensuring each slice is coated with the sauce.
Transfer the potato mixture into a lightly greased 9x13-inch baking dish, spreading it evenly.
In a small bowl, combine breadcrumbs and olive oil, mixing until the breadcrumbs are moistened. Sprinkle this mixture over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Garnish with chopped chives before serving. Allow the casserole to cool for at least 5 minutes before serving.
Nutrition Facts
Calories |
4002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 53.9 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2596 mg | 200% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 10866 mg | 231% | |
*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.
