Cheesy potatoes are a favorite. For some reason I always find these on my table around Easter. I don’t know why, I just do. Maybe it is because they go so well with Maple Glazed Ham, and every thing else Easter. Oh, and not to forget everyone likes them. The potatoes are covered in cheese sauce and the flavor goes through to every bite. Most recipes for these potatoes are fat and sodium-filled. Well my recipe has much less fat, much less sodium, and just as much if not more flavor. Forget the frozen, processed hash browns. Use you own real potatoes and know you are eating something healthier than you ever could with most cheesy potato recipes.
10 cups of raw potatoes, diced into ½-inch square pieces. Leave the peel on for more texture, color, and nutrition.
1 6 – 8 ounce container non-fat Greek yogurt
2 cups fat-free milk
8 ounces fat-free cream cheese
2 cups reduced fat shredded cheese
1-cup vegetable stock or water
1 tablespoon olive oil
1-teaspoon black pepper
½ teaspoon celery salt
½ teaspoon ground nutmeg
1 teaspoon smoked paprika
Oil a large 9 x 13 glass-baking pan. Heat oven to 350˚. Rinse the diced potatoes in very hot water and allow to drain on a towel. Once dried a bit, add the potatoes to your prepared baking dish. Drizzle with 2 tablespoons of olive oil and bake 10 minutes while you prepare the cheese sauce.
In a glass dish heat the milk and stock in a microwave until it is just hot to the touch. Add the cream cheese and whisk until creamy. Stir in the yogurt and soup and whisk until well blended. Add the spices. Return to the microwave and heat until very warm. Pour over the potatoes and stir to coat evenly. Bake 30 minutes, covered with foil. Remove foil and add grated cheese. Bake an additional 10 minutes to melt the cheese. Salt to taste.