Thursday, January 6, 2011

Cheesy Potatoes

I'm pretty sure everyone has some version of this recipe. I've seen it with a variety of toppings, like corn flakes, potato chips or French fried onions. Most recipes are baked casseroles. I remember the first time I had a recipe like this. I was in middle school and we went to a family from church's house for New Years brunch. Mrs. Potts served this as a casserole with crushed corn flakes on top.

Do you have a special way to make cheesy potatoes?

Since that time, my mom found a similar recipe and used it for many years. She passed it on to me when she created a family cookbook for me around the time I graduated college. Since then, I have made a few changes to the recipe, which hopefully you enjoy.

I'm not going to post my mom's recipe on here but lets just say it calls for a full stick of butter, full fat cheese and full fat sour cream. I figured out the nutrition facts for it and each 1/2 cup serving provided:
215 calories
13.9 g fat
17.6 g carbohydrate
2.1 g fiber
5.5 g protein

Over the years, I have made a few changes to the recipe. In fact, now I was requested to bring this to my parents for Christmas. First big change is that I like to make it in the crock pot. I figure a lot of times this dish is used for special occasions when there is likely to be a lot of other pans going in and out of the oven. If I can decrease the oven traffic by one dish, then why not?

I also like to use the O'Brien potatoes which have diced onions and peppers in them for a little extra flavor. I also omit MOST of the butter, only using about a teaspoon. Lastly I use reduced fat (not fat free) versions of cheddar cheese and sour cream to further decrease the fat content.

Cheesy Potatoes - BETTER

1 tsp butter
1 medium onion, diced
2 cans cream of chicken soup
1 cup reduced fat sour cream
2 cups reduced fat cheddar cheese
2 bags O'Brien hash brown potatoes

Microwave butter and onion in microwave safe dish until onions are translucent.

Combine microwaved onions, cream of chicken soup, sour cream and cheddar cheese in a large bowl. Stir until well combined. Add in both bags of hash browns and stir until well combined.

Pour mixture into large crock pot. Cook on high for 1 hour. Turn to low and cook for addition 2-3 hours, stirring mixture occasionally to prevent browning around the edges.

Makes 18 servings. Each 1/2 cup serving provides:
134 calories
4.7 g fat
17.8 g carbohydrate
2.1 g fiber
5.3 g protein


  1. I love cheesy potatoes, but they are sooo naughty. Thanks for lightening them up!!

  2. My mom makes those cheesy potatoes all the time....I AM GIVING HER YOUR RECIPE!!! Wahoo thanks again for inspiring make healthier choices:)