Description
A comfortingly creamy and savory casserole made with Yukon Gold potatoes, Greek yogurt, and cheddar cheese. A crispy top and fluffy interior come together in a shareable side that’s perfect for any occasion.
Ingredients
Yukon Gold potatoes (about 5 pounds or 15 medium)
Extra-virgin olive oil (1 tablespoon)
Unsalted butter (1 stick, 8 tablespoons)
Plain Greek yogurt (1 cup)
Salt and black pepper (to taste)
Cheddar cheese (2 cups shredded)
Chopped chives (1/4 cup)
Sautéed mushrooms for topping (as desired)
Instructions
Preheat oven to 425°F (220°C)
Scrub potatoes clean, pat dry. Toss with olive oil, salt, and pepper.
Bake 45 minutes to 1 hour until tender when pierced.
Let cool slightly. Scoop out insides into a bowl.
Add butter, Greek yogurt, remaining cheese, salt, and pepper. Mash until smooth.
Transfer mixture to a casserole dish. Spread the mixture evenly.
Top with sautéed mushrooms, remaining cheese, and chives.
Bake for 20-25 minutes until golden and bubbly.
Notes
Use Yukon Gold potatoes for optimal texture.
Adjust seasoning to taste.
Substitute sautéed mushrooms for bacon element.
For a vegan option, use dairy-free yogurt and cheese.
- Prep Time: 20
- Cook Time: 80
- Category: Dinner
- Method: Baking
- Cuisine: American