EASY Creamy Loaded Potato Casserole! (There was none left for dinner)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing too much flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt is lower in calories and adds a similar tang.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a cost-effective alternative.

Chop the onion.

Sear the diced chicken breast in olive oil until it has some color, about 3-4 minutes on each side.

Slice the potatoes using a mandolin into cold water to prevent browning.

Heat a skillet and melt butter, then add the chopped onion and cook until translucent, about 1 minute.

Add flour to the skillet and cook for 2-3 minutes to remove the raw flour taste.

Slowly add in heavy cream and simmer until the sauce thickens.

Add seasonings: Pam's Prep Fiery Hot seasoning, prepared mustard, Worcestershire sauce, and garlic powder, then stir and remove from heat.

Drain the sliced potatoes and spray a cast iron skillet with olive oil.

Layer the potatoes in a circle in the skillet, ensuring they touch.

Sprinkle with seared chicken, crumbled bacon, and cheese mixture, then pour sauce over the top.

Repeat layering with remaining potatoes, chicken, bacon, cheese, and sauce, reserving some cheese for the top.

Preheat the oven to 375°F.

Cover the skillet with nonstick aluminum foil (sprayed with oil) and bake for 40 minutes.

Remove the foil and continue baking until golden brown and bubbly.

Let the casserole rest for 20-30 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens