Cheesy Potatoes with Chives and Carrots

I started my second week of College For Kids this week – again teaching Glass Painting. I learned from last week how to clean the brushes extremely fast so that I could make the 4:15 Body Pump Class at the YMCA. I made it just in time – thanks to my husband for setting up my bench and weights. I was trying to decide what to make for dinner tonight since Carlos had a city council meeting he had to attend. I have always loved Cheesy Potatoes but have struggled with the amount of calories in the dish. After some searching, I combined and modified a few recipes to come up with this one. I guarantee you will love the fresh, yet rich taste!

Cheesy Potatoes with Chives and Carrots

Cheesy Potatoes with Carrots and Chives

Ingredients

  • 1 30 oz. bag hashbrowns (plain)  Mr. Dell’s shredded
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 cup onions, chopped
  • 3/4 cup nonfat milk
  • 2 tablespoons flour
  • 1/2 cup plain fat-free greek yogurt (we use Fage)
  • 1 cup extra sharp cheddar cheese, divided
  • 1 teaspoon spicy mustard
  • 2 tablespoons parmesan cheese, grated, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 cup chopped fresh chives
  • 3 carrots shredded (food processed or buy shredded)

 

Directions

  1. Preheat oven to 350 Degrees F.
  2. Defrost hashbrowns in microwave (just enough that the potatoes are soft – not warm).
  3. Add olive oil in a saucepan; saute onion until tender.
  4. In a measuring cup, combine milk and flour and whisk; add to onions.
  5. Cook and stir a minute or two until thickened.
  6. Turn off heat and stir in yogurt, 1/2 cup cheddar cheese, spicy mustard, 1 tablespoon Parmesan, salt, pepper and chives.
  7. The cheese won’t melt entirely.
  8. In a mixing bowl, combine hashbrowns, carrots and onion/cheese sauce.
  9. Pour into casserole dish that has been sprayed with cooking spray.
  10. Sprinkle remaining 1/2 cup cheddar and 1 Tablespoon Parmesan cheese over top.
  11. Bake in oven for about 15-20 minutes until bubbling.
  12. Cool for about 5 minutes to thicken before serving.
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