These Healthier Cheesy Potatoes taste rich and decadent like the classic but skip the condensed soup and are lightened up with Greek yogurt, almond milk and almond flour!
Have you been to many potlucks or holiday gatherings where cheesy potatoes weren't on the menu? Me neither. Here in the Midwest, cheesy potatoes are a staple dish. Whatever you call them, in my experience, they are always the first dish to disappear from a gathering. Everyone loves cheesy potatoes which is why I decided to make them in true Getufit fashion, a little healthier. Introducing healthier cheesy potatoes!
1 tablespoons butter
1/2 cup yellow onion, diced
2 cloves garlic, minced
1/4 cup almond flour (or regular flour)
1/2 cup low-sodium chicken broth
1/2 cup unsweetened almond milk (or 2% milk)
1 cup plain Greek yogurt
32 ounce bag frozen diced hash brown potatoes (can be defrosted)
1/3 cup green onions, sliced
Salt and pepper to taste
4-ounce block of extra sharp cheddar cheese
In a large skillet, melt the butter over medium heat. Add in the onion and sauté until just softened. Add in the minced garlic and cook for 1 minute more.
Add in the flour to the pan and stir for 1 minute. Continue to stir and add in the milk and chicken broth. Stir and cook until thickened for about 2 minutes.
Remove from heat and in a large bowl, stir in the onion mixture, Greek yogurt, potatoes, green onions, salt and pepper and cheese.
Preheat oven to 350 degrees and spray an 8 x 11 baking dish with nonstick spray.
Pour potato mixture into pan. Bake for 25-30 minutes until mixture is bubbling and cheese is melty.