How to make Cheesy Potato Casserole

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.

Peel and cut 4 lbs of russet potatoes into bite-sized pieces.

Boil the potatoes in salted water for about 10 minutes until cooked.

In a bowl, mix 2 cups of water with 2 tsp of chicken bouillon, salt, and pepper to taste.

In a 9x13 inch casserole pan, spray with cooking spray or lightly butter it.

Melt 1/2 stick of butter in a saucepan over medium heat.

Add 1/2 cup of flour to the melted butter and stir for about 30 seconds to a minute to cook the flour taste out.

Gradually add the milk to the flour mixture, stirring continuously until it thickens and coats the back of the pan.

Reduce heat and add half of the 16 oz of sharp cheddar cheese to the sauce, stirring until melted and smooth.

Stir in 8 oz of sour cream until well incorporated into the cheese sauce.

Combine the boiled potatoes in a large bowl with the cheese sauce and mix well.

Transfer the potato and cheese mixture into the prepared casserole pan.

Top the mixture with corn flakes for crunch.

Bake in a preheated oven at 450°F until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens