Healthy Cheesy Potatoes are a lighted up version of the traditional dish. These cheesy potatoes with Greek yogurt cut fat and calories, not flavor.
I have been working on a lower fat recipe for a long time, tweaking it to make it just like my family's favorite - and I finally got it right. Healthy Cheesy Potatoes is full of flavor without all the fat and calories.
The best part? They are super easy to make!
Watch to see how simple cheesy potatoes casserole is to put together in the video.
How Do You Make Healthy Cheesy Potatoes?
- Preheat oven to 350 degrees
- Mix all ingredients, leaving half of the cheese for later, in a large mixing bowl
- Spread into 9 x 13 baking pan
- Top with the rest of the shredded cheddar cheese
- Bake 1 hour or until lightly browned
Looking for more Holiday Recipes?
- Easy Parmesan Rolls
- Crockpot Green Bean Casserole
- Sweet Potato Crunch
- Bailey's Irish Cream
- Top 10 Thanksgiving Sides
- Cheesy Garlic Mashed Potatoes
In a large mixing bowl, add hash browns, chicken stock, milk, greek yogurt, cream cheese, and spices.
Add shredded cheddar cheese then stir well.
Spread hash brown mixture into a 9 x 13-inch baking pan. Top with remaining shredded cheddar cheese.
Bake 350 degrees for 1 hour, or until cheese is melted and bubbly. Serve immediately. Garnish with green onions if desired.
Check out more recipes with potatoes here!
Head over there if you'd like to see the Traditional Cheesy Potato recipe my family enjoys. You can see where the healthy alternatives like Greek yogurt and no butter come into play.
Do you love the pan I used? Here is a similar casserole dish.
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Ingredients
- 30 oz. bag shredded hash browns
- 8 oz. bag shredded sharp cheddar cheese divided
- 1 cup plain Greek yogurt
- 3/4 cup 1 % milk
- 3/4 cup chicken broth
- 3 oz. reduced fat cream cheese
- 1 tsp. minced garlic
- 1 tsp. salt
- 1/4 tsp. black pepper
- green onions optional garnish
Instructions
- Preheat oven to 350 degrees
- Mix all ingredients, leaving half of the cheese for later,  in a large mixing bowl
- Spread into 9 x 13 baking pan
- Top with the rest of the shredded cheddar cheese
- Bake 1 hour or until lightly browned
Nutrition
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Kate P. says
Okay, I added the ingredients in as described in their appropriate amounts and my mixture came out SUPER liquid-y. Anyone else run into this problem or know what I’m doing wrong?
Jodi Danen, RDN says
Hi Kate! Did you use frozen potatoes (they should be frozen)? Also, after they cooked did they firm up or remain runny? I'm trying to think about what could have been different.