Cheesy Potato Casserole

This comforting cheesy potato casserole is the perfect dish that families absolutely adore, and the best part is it’s made healthier without losing any of that amazing flavor! Your loved ones will be asking for seconds while you feel great knowing you’ve cut 200 calories and tons of saturated fat from the traditional version.

Recipe Details

Timing & Servings: Cook Time: 25 minutes, Additional Time: 1 hour 20 minutes, Total Time: 1 hour 45 minutes, Serves: 10 people (about 3/4 cup each).

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging, Vegetarian.

Nutrition Facts (per serving): 236 Calories, 9g Fat, 30g Carbs, 11g Protein.

Ingredients You’ll Need

Canola oil cooking spray: This helps prevent sticking and gives that golden finish we all love. Any cooking spray works great here!

Red or yellow potatoes: You’ll need 2 pounds diced up into bite-sized pieces. I prefer red potatoes because they hold their shape so well in casseroles.

Low-fat milk: One cup is all you need to create that creamy base. The low-fat version keeps things lighter but still delicious.

Cornstarch: Just 2 tablespoons help thicken our homemade sauce perfectly. It’s so much better than using canned soup!

Sharp Cheddar cheese: 8 ounces shredded gives you about 2 cups of cheesy goodness. Sharp cheddar really makes the flavor pop.

Nonfat Greek yogurt: One cup replaces sour cream and adds protein too. You won’t even miss the full-fat version!

Medium onion: One chopped onion adds that perfect savory flavor. Yellow or white onions both work wonderfully.

Salt: You’ll need 1/2 teaspoon plus a pinch, divided between the sauce and topping.

How to Make Cheesy Potato Casserole

Step 1: Preheat your oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

Step 2: Place diced potatoes in a large pot and cover with water. Bring to a boil, then immediately drain and rinse with cold water. Drain really well and return them to the pot.

Step 3: While potatoes are cooking, whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often. Keep whisking until it’s bubbling and thick enough to coat the back of a spoon, about 2 to 4 minutes total.

Step 4: Remove the sauce from heat and stir in the Cheddar cheese, Greek yogurt, chopped onion, 1/2 teaspoon salt, and pepper. Mix until everything is well combined and creamy.

Step 5: Pour this amazing cheese sauce over your drained potatoes and mix well. Spread the mixture evenly in your prepared baking dish.

Step 6: Sprinkle the crushed corn flakes evenly over the top. Use short bursts of cooking spray to coat the corn flakes, then sprinkle with that remaining pinch of salt.

Step 7: Bake until the top is golden brown and the edges are bubbling, about 1 hour. Let it cool for 20 minutes before serving – I know it’s hard to wait!

Easy and Quick Cheesy Potato Casserole Version

Want to save some time? You can use frozen hash browns instead of fresh potatoes! Use about 2 pounds of frozen diced hash browns, thaw them completely, and skip the boiling step. Just mix the thawed hash browns directly with your cheese sauce and proceed with the recipe. This cuts about 15 minutes off your prep time!

Serving Ideas

This hearty casserole makes a complete meal on its own, but it’s also perfect alongside grilled chicken or a fresh green salad. I love serving it with some steamed broccoli or roasted green beans for extra veggies. It’s also amazing for potluck dinners and holiday gatherings!

Storage

Store leftovers in the refrigerator for up to 4 days in a covered container. To reheat, pop individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for about 20 minutes until heated through. The corn flake topping might soften a bit, but it still tastes amazing!

Substitutions

No Greek yogurt? Regular sour cream works great too. You can swap the sharp cheddar for mild cheddar or even try a mix of cheeses like Monterey Jack. Don’t have corn flakes? Crushed crackers or even panko breadcrumbs make a delicious topping. Sweet potatoes can replace regular potatoes for a fun twist!

Pro Tips

Perfect Potatoes: Don’t overcook the potatoes in step 2 – they just need to come to a boil, then drain immediately. They’ll finish cooking in the oven.
Smooth Sauce: Keep whisking that milk and cornstarch mixture to prevent lumps. If you do get lumps, just strain the sauce before adding the cheese.
Even Browning: Spray those corn flakes evenly for the best golden color on top.
Make Ahead Magic: This casserole is perfect for making ahead! Prepare through step 5, cover and refrigerate for up to 1 day. Let it come to room temperature while your oven preheats, then add the topping and bake.

FAQs

Can I make this casserole dairy-free?

You bet! Use plant-based milk, dairy-free cheese shreds, and coconut yogurt instead of Greek yogurt. The texture will be slightly different but still delicious!

Why do I need to rinse the potatoes with cold water?

Great question! Rinsing with cold water stops the cooking process immediately so your potatoes don’t get mushy. We want them tender but still holding their shape for the perfect casserole texture.

Can I use instant mashed potatoes instead?

Sure! You can use about 3 cups of prepared instant mashed potatoes. Just skip the boiling step and mix the mashed potatoes directly with the cheese sauce. It’ll have a different texture but still taste amazing!

How do I know when the casserole is done?

Look for golden brown corn flakes on top and bubbling around the edges. The center should be hot and set when you insert a knife. If the top browns too quickly, just cover with foil for the last 15 minutes.

Final Thoughts

I hope your family loves this healthier version of cheesy potato casserole as much as mine does! It’s become our go-to comfort food for busy weeknights and special occasions alike. Let me know how yours turns out – I’d love to hear about any fun variations you try!