Best 4 Low Fat Creamy Cheesy Potato Casserole Recipes

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

CHEESY SHREDDED POTATO CASSEROLE (WITH LOW-FAT OPTION) + GIVEAWAY!

Steps:

• Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.
• While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.
• Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
• While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.

SKINNY CHEESY POTATO CASSEROLE

Steps:

• Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside.
• Cut the washed and peeled potatoes in half and add them to a large pot of salted water.
• Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes.
• Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate.
• In a large bowl whisk together the melted butter, cream cheese, Greek yogurt, milk, salt, and pepper.
• Add in the shredded potatoes, green onions, and 1/2 a cup each of the shredded mozzarella and cheddar cheese.
• Fold everything together until combined then pour the potatoes into the prepared casserole dish.
• Top the potatoes with the remaining 1/2 cup each of shredded mozzarella and cheddar cheese.
• Bake the potatoes at 375 degrees for about 30 minutes or until the cheese is melted and bubbly.

LOW FAT CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in a 9x13 casserole dish.
• Bake for 45 min to 1 hour, uncovered.