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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:45 minsServings:8 servingsJump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:8 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8 servings
Servings:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsYukon Gold potatoes, scrubbed and chopped (about6cups)1cupshreddedsharp Cheddar cheese, divided4ouncesreduced-fat cream cheese, softened1/3cupslicedscallions, divided1/4cupreduced-fat milk1/4cupreduced-fat sour cream, divided1largeegg, lightly beaten1teaspoonsalt-free garlic-and-herb seasoning(such as Mrs. Dash)1/2teaspoonsalt1/4teaspoonpepper2tablespoonswater3slicesbacon, cooked and crumbled
Cook Mode(Keep screen awake)
Ingredients
2poundsYukon Gold potatoes, scrubbed and chopped (about6cups)
1cupshreddedsharp Cheddar cheese, divided
4ouncesreduced-fat cream cheese, softened
1/3cupslicedscallions, divided
1/4cupreduced-fat milk
1/4cupreduced-fat sour cream, divided
1largeegg, lightly beaten
1teaspoonsalt-free garlic-and-herb seasoning(such as Mrs. Dash)
1/2teaspoonsalt
1/4teaspoonpepper
2tablespoonswater
3slicesbacon, cooked and crumbled
Directions
Preheat oven to 350°F. Place potatoes in a large pot. Add cold water to completely cover the potatoes. Bring to a boil over high heat; boil until the potatoes are fork-tender, 15 to 20 minutes. Remove from heat and drain.
Transfer the potatoes to a large bowl. Using a potato masher, mash until fluffy. Add 1/2 cup Cheddar, cream cheese, 1/4 cup scallions, milk, 2 tablespoons sour cream, egg, garlic-and-herb seasoning, salt and pepper; using a rubber spatula, gently mix until well combined (make sure not to overmix or the potatoes will become gluey). Transfer the mixture to an 8-inch-square baking dish. Sprinkle with the remaining 1/2 cup Cheddar.
Bake until the cheese is melted and the casserole is slightly browned around the edges, 25 to 30 minutes.
Meanwhile, combine 2 tablespoons water with the remaining 2 tablespoons sour cream in a small bowl, mixing to form a loose crema.
Drizzle the casserole with the crema; sprinkle with bacon and the remaining scallions.
To make aheadPrepare through Step 2, cover and refrigerate for up to 2 days. Let stand at room temperature for 30 minutes, then bake as directed.
To make ahead
Prepare through Step 2, cover and refrigerate for up to 2 days. Let stand at room temperature for 30 minutes, then bake as directed.
Frequently Asked QuestionsWhile often given a bad rap due to their carbohydrate content,potatoes are actually good for you, especially when eaten with the skin on, as they are in this recipe. Potatoes offer fiber and are a good source of potassium. Potatoes contain a special type of starch calledresistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.Cheese is full of protein and calcium, with hard cheese—like Cheddar—containing more calcium than soft cheese. Cheese alsocontains probiotics—those good-for-your-gut bacteria that not only improve gut health, but overall health as well. And while cheese tends to be high in saturated fat, there is some evidence thatthe type of saturated fat in cheesemay not be harmful—and may even be helpful—to your heart.We recommend usingYukon Gold potatoes, as they have a creamier texture than russet potatoes, which are starchier and more mealy in texture.There’s no need to peel the potatoes! Potato skin is edible and adds texture to the casserole. Plus, it cuts down on prep time.Absolutely! You can prepare the casserole ahead of time and then bake it when you’re ready to eat. The unbaked potato casserole can be refrigerated for up to 2 days. Allow it to stand at room temperature for 30 minutes, then bake as directed.If you have leftovermashed potatoes, reheat them until warmed through before mixing in the other ingredients. Make sure not to overmix, otherwise the potatoes will become gluey.This side dish can be prepared for a holiday meal or any festive gathering and pairs well with main dishes likeHerb-Roasted Turkey,Beef Tenderloin with Cabernet-Mushroom Sauce,Mustard-Maple Pork Roast,Seared Salmon with Green Peppercorn SauceorRoast Chicken with Cider Gravyand aside saladfor a dinner that everyone will love.
Frequently Asked Questions
While often given a bad rap due to their carbohydrate content,potatoes are actually good for you, especially when eaten with the skin on, as they are in this recipe. Potatoes offer fiber and are a good source of potassium. Potatoes contain a special type of starch calledresistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.
Cheese is full of protein and calcium, with hard cheese—like Cheddar—containing more calcium than soft cheese. Cheese alsocontains probiotics—those good-for-your-gut bacteria that not only improve gut health, but overall health as well. And while cheese tends to be high in saturated fat, there is some evidence thatthe type of saturated fat in cheesemay not be harmful—and may even be helpful—to your heart.
We recommend usingYukon Gold potatoes, as they have a creamier texture than russet potatoes, which are starchier and more mealy in texture.
There’s no need to peel the potatoes! Potato skin is edible and adds texture to the casserole. Plus, it cuts down on prep time.
Absolutely! You can prepare the casserole ahead of time and then bake it when you’re ready to eat. The unbaked potato casserole can be refrigerated for up to 2 days. Allow it to stand at room temperature for 30 minutes, then bake as directed.
If you have leftovermashed potatoes, reheat them until warmed through before mixing in the other ingredients. Make sure not to overmix, otherwise the potatoes will become gluey.
This side dish can be prepared for a holiday meal or any festive gathering and pairs well with main dishes likeHerb-Roasted Turkey,Beef Tenderloin with Cabernet-Mushroom Sauce,Mustard-Maple Pork Roast,Seared Salmon with Green Peppercorn SauceorRoast Chicken with Cider Gravyand aside saladfor a dinner that everyone will love.
EatingWell.com, November 2023
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Nutrition Facts(per serving)239Calories10gFat27gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
