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