Lightened Up Cheesy Potatoes

For Easter Sunday this year, my husband requested a fancier Easter dinner so we did the traditional ham, some not so traditional pumpkin rolls and "funeral" or cheesy potatoes depending on where you're from. While I grew up on these potatoes, I've never been a fan of anything crunchy on top. I love just plain old cheese.
And since the original recipe isn't the healthiest in the world, I love that this one is healthier and tastes better, too!
If you're looking for a great side to help feed a crowd then these potatoes are for you! And if you don't need to feed a crowd like me, just half the recipe and bake the potatoes in a 2-qt. baking dish. You'll still have plenty for a family of four or more!

Lightened Up Cheesy Potatoes
Adapted from Create Kids Club
4 oz. shredded mozzarella
1 cup plain Greek yogurt
1 cup milk
1 cup chicken broth
3 oz. reduced fat cream cheese
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. black pepper
32 oz. shredded hash browns
4 oz. shredded colby jack cheese

1. Preheat oven to 350 degrees F.
2. Mix all ingredients except for the hashbrowns and colby jack cheese in a large mixing bowl until well combined. Mix in hashbrowns and pour into a greased 9x13-inch baking dish. Sprinkle with colby jack cheese.
3. Bake 50-55 minutes until potatoes are tender and cheese is lightly browned on top.


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