This Skinny Cheesy Potato Casserole is a lightened up version of my favorite cheesy potatoes. It has all the flavor of the original potato casserole and is the perfect side dish for your next dinner or holiday meal!
Looking for an alternative to potatoes? Try this cheesy cauliflower casserole!
This post has been updated since it was originally published on 4/1/2015
Why I love these potatoes
Cheesy potatoes – I’m pretty sure cheese and potatoes were made for each other. This potato casserole uses both cream cheese and cheddar cheese and it makes them rich and decadent!
Lightened up – Sometimes you want the real deal full fat version of a recipe and other times you want something a little lighter. This cheesy potato casserole swaps out several ingredients for their lower fat and calorie alternatives, but doesn’t sacrifice any of the flavor.
Holiday side dish – Growing up we always had this casserole with Easter dinner. It would also be a great alternative to mashed potatoes at Thanksgiving or the perfect potatoes to serve with Christmas dinner.
- Potatoes – Russet potatoes are what I generally use for this casserole, but you could also use Yukon Gold potatoes.
- Green onion – Adds a mild onion flavor. Yellow onion would be too harsh in flavor.
- Butter – Even though you don’t use very much, th butter adds a little richness to the casserole.
- Cream cheese – Low fat cream cheese, also labeled as 1/3 less fat or Neufchatel cheese is what the recipe calls for. Full fat may be used, but I don’t recommend non-fat.
- Greek yogurt – Plain Greek yogurt is used as an alternative to sour cream. It adds creaminess, tang, and protein to the potatoes.
- Milk – Non-fat, low-fat, or whole milk can be used. The higher the fat content the richer the flavor.
- Mozzarella and cheddar cheese – I like the combination of these two cheeses for the best flavor, but also as a way to cut down on fat as mozzarella is considered a lower fat cheese in comparison to some.
How to make cheesy potato casserole
Boil the potatoes – Wash and peel the potatoes then cut them in half and add them to a large pot of salted water. Bring them to a boil and cook them until they’re al dente. They shouldn’t be so tender that they can be mashed.
Shred the potatoes – Let the potatoes cool for a few minutes and then use a the largest grate on a box grater to shred them.
Combine ingredients – 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 mozzarella and cheddar.
Stir everything together until combined then put the potato mixture into a baking dish sprayed with cooking oil. Add the remaining cheese to the top of the casserole.
Bake – Bake the potato casserole at 375° F. for 30 minutes or until the cheese is melted and bubbly.
What to serve with cheesy potatoes
Potatoes and chicken are always a delicious combination. This casserole would go great paired with baked lemon pepper chicken, slow cooker barbecue chicken, or this creamy mushroom chicken.
If you’re planning to serve this at the holidays, it pairs nicely with ham, turkey, and lamb chops. Some other holiday side dishes I recommend serving with the potatoes are whole wheat dinner rolls, honey roasted carrots with goat cheese and thyme, and this Autumn apple pear salad.
Can I freeze the skinny cheesy potato casserole?
I don’t recommend freezing this casserole because of all the dairy in it. It will likely change the texture and make the casserole watery.
Can frozen hash browns be used for cheesy potato casserole?
Yes. If you’re in a hurry frozen hash browns can be used. I recommend getting a 24 ounce bag. Let them defrost before combining with all of the other ingredients. The texture won’t be exactly the same, but similar.
The remaining changes to the recipe were using skim milk, cutting back on some of the cheese used, and replacing half of the amount of sharp cheddar cheese with part skim mozzarella. The potatoes were amazingly creamy and cheesy even with all the substitutions!
Can I use full fat ingredients in this potato casserole?
Yes. If making a lightened up casserole isn’t important to you feel free to use full fat cream cheese, Greek yogurt, and milk.
More side dish recipes
- Herb Roasted Potatoes with Blue Cheese
- Berry Fruit Salad
- Balsamic Maple Roasted Brussels Sprouts with Bacon
- Berries and Feta Salad
- Parmesan Pesto Roasted Cauliflower
Did you make this skinny cheesy potato casserole? I’d love if you’d leave a recipe rating and review below.
Skinny Cheesy Potato Casserole
You'll never suspect that this creamy, cheesy potato casserole has been lightened up with healthier ingredients!
- 3 1/2 pounds russet potatoes, washed and peeled
- 1/2 cup finely chopped green onions
- 1 tablespoon butter, melted
- 2 ounces low fat cream cheese, softened
- 1 1/2 cups plain non fat Greek yogurt
- 1/2 cup skim milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup part skim mozzarella, divided
- 3/4 cup sharp cheddar cheese, divided
- 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.
Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 545mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 13g
Is it possible to make these like scalloped potatoes? I don’t have a box grater, but I do have a mandolin.
Hi Margaret. I haven’t tried making this recipe like scalloped potatoes. I would suggest either mashing or dicing the cooked potatoes and then mixing with all the other ingredients if you don’t have a grater.
Can these be prepared a day ahead of time and then baked? Or baked and then warmed up the next day?
Absolutely. Just let them sit out for about 30 minutes before putting them in the oven so they aren’t going in ice cold.
I am going to make this for Easter this year. If I don’t want to make the whole dish ahead of time do you think I can just cook/ shred potatoes day before?
You can absolutely do that Casey. I hope you like the potatoes!
I didn’t have cream cheese and this was still super yummy! Great way to use up some potatoes :)
Happy to hear you liked the potatoes Crystal, thanks for trying them out!
Greek yogurt brands taste very different to me. Could you tell me which brand of plain Greek yogurt you used? I would love to try this recipe out! Thank you for sharing!
Hi Susan! I always use Fage plain Greek yogurt. I love the thick consistency and taste.
Have you ever frozen these potatoes? I have a lot of potatoes (got 10 lb for $2!!) to use up. I know you can freeze mashed potatoes and this looks like it might work the same way.
Holy cow Ami, what a steal on the potatoes! I’m always a little weary about freezing stuff that contains dairy because it tends to mess with the texture or separate when you defrost it. However, what you could do is shred those potatoes and freeze them flat in freezer bags. I’ve had other readers tell me they’ve used the frozen shredded potatoes you can buy at the store for this recipe. Doing that would at least save you the shredding step of the recipe (which is what take the longest).
These were really good! I only had 2% milk and yogurt, and used a sauteed leek in place of the onion. And I left the skins on the potatoes. Awesome dinner with a salad. Thanks for posting!
Thanks Laurie and I’m glad you liked them! They’re one of my favorite potato dishes. :-)
Just made these for Easter & they were a hit! Do you have nutrition facts?
Christy m says
This is a lot like a recipe that is always a must for our Christmas, New Years, and Easter. We boil the the potatoes and then let cool for several hours or overnight and then grate. We use sour cream and butter. The recipe uses cheddar cheese and a cream of chicken or mushroom soup. It was given to us by a dear old lady who was a Grandma type figure to our family. She’s long since passed. The crazy thing is most of my siblings use her recipe for family gatherings and my brother made it for a teacher who was sick and she’s since made it.
Your recipe sounds almost identical to my mom’s version that I adapted this from, how funny! It’s a tradition that we have it every year with Easter dinner.
I just found this recipe on Pinterest and it will be making an appearance at this year’s Thanksgiving dinner. My taste testers will flip for this. And yes I don’t like using the word skinny in a title but whatever works for traffic. You’ve got the right idea! You want people to find the recipe. The photos are great!
Thanks so much Theresa! It will be on my Thanksgiving table as well! :-)
I made your your Skinny Cheesy Potato Casserole this past week and it was super yummy and a family favorite! It will be going in my rotation for sure!!!! I made the recipe without changing a thing, and it was perfect!!
Hi Eileen, I’m so happy to hear you and your family enjoyed the potato casserole! It’s one of our favorites as well and my husband always requests it to have with holiday dinner. Thanks for trying the recipe!
Dawn Stock says
If I wanted to use frozen hash browns to save time, how much would I use for this recipe? I’m excited to lighten it up using Greek yogurt.
Hi Dawn! I’m excited you’re trying out the recipe. I haven’t ever made the potato casserole using frozen hash browns so I can’t tell you for sure how much to use, but if I had to guess I would say approximately 6-7 cups. Hope this helps!
Chelsea W. says
I tried using frozen hash browns and used 6 cups. It was the perfect amount!
Awesome Chelsea! I’m glad the hash browns worked and thanks for sharing the time saving tip!
These look so good. It makes me want to eat some now and it’s only breakfast time now.
I see nothing wrong with cheesy potatoes for breakfast Stephanie! ;-)
Do we know the nutritional value for these potatoes. Calories, Carbs, etc.
They look delicious!
Hi Tiffany, I apologize, but I currently don’t do nutritional counts on my recipes. I’ve heard from others that MyFitnessPal has a good calculator for figuring that all out.
Carrie Ray says
I made this last night for dinner to go with meatloaf. The potatoes were DELICIOUS! I wouldn’t change a thing. Not only did they taste amazing , but they made an attractive presentation when prepared as you suggest. Thanks!
I’m so happy to hear you loved the potatoes Carrie! They are one of my favorite side dishes to make, especially around the holidays!
I just made this for tea, it was easy and tasted sensational. Great recipe!! Thanks for sharing..it was appreciated all the way over in Western Australia :)
Thanks so much for trying the casserole Linda! I’m so happy to hear you enjoyed it! :-)
Kelsey @ Snacking Squirrel says
so exciting that its good for you and not just sinful as it looks!!!!
I like that you used Greek yogurt!
Thanks Lori! Greek yogurt is one of my favorite healthy substitutes.
Meg @ The Housewife in Training Files says
I couldn’t agree more. Sometimes I hate using that word as well, but like you said, people are drawn to it!! But these potatoes? Gimme them all!!
Thanks Meg! So glad I’m not alone about how I feel using “that word”.
Jessica @ A Kitchen Addiction says
These look too good to be lightened up!
Thanks Jessica! They are soooo good!
Cyndi - My Kitchen Craze says
This sounds delicious and looks fantastic!! I want to try this “skinny” side asap. Hehe. People associate skinny with themselves. That’s why the world is loved by all. ;) Beautiful photos too!!
Thanks Cyndi! :-)
Matt Robinson says
Skinny or not, this is one seriously perfect looking casserole!
Thanks Matt! :-)
I’d eat these, even if they are “skinny” :)
Thanks Beth! :-)