Don’t let this healthier version of traditional potato casserole fool you…The flavor is full and oh so creamy!
- Canola oil cooking spray
- 2 pounds red potatoes, diced
- Potatoes Red
- 1 cup low-fat milk
- 2 tablespoons cornstarch
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
- 1 cup nonfat Greek yogurt
- 1 medium onion, chopped
- 1/2 teaspoon plus a pinch of salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 cups crushed unsweetened corn flakes
- Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
- Place potatoes in a large pot, add water to cover and bring to a boil. Immediately drain and rinse with cold water; drain well. Return to the pot.
- Meanwhile, whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often until bubbling and thickened enough to coat the back of a spoon, 2 to 4 minutes total. Remove from the heat and stir in Cheddar, yogurt, onion, 1/2 teaspoon salt and pepper until combined. Pour the sauce over the potatoes and mix well. Spread evenly in the prepared pan.
- Sprinkle the casserole with corn flakes. Using short bursts, coat the corn flakes with cooking spray; sprinkle with the remaining pinch of salt. Bake until browned and bubbling at the edges, about 1 hour. Let cool for 20 minutes before serving.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let the casserole stand at room temperature while preheating the oven. Proceed with Step 4.
Enjoy! Romans 8:31 b
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This recipe and photo from Eating Well, and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.