Cheesy Potato Casserole

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A lightened up version of a killer Midwest classic: Cheesy Potato Casserole! This recipe is perfect for large gatherings. Whether you’re looking for a new thanksgiving side dish or a healthy holiday side dish for any occasion. A gluten free friendly recipe and vegetarian. 


Units Scale
  • 6 tablespoons butter, divided
  • 3 tablespoons flour (1:1 gluten-free all purpose may be used)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups milk of choice (I used unsweetened plain cashew milk)
  • 3/4 cup plain Greek yogurt
  • 3/4 cup sour cream
  • 1 pound (32 ounces) packaged diced potatoes, thawed
  • 1 cup shredded Monterey jack or cheddar cheese
  • 1 cup cubed sharp cheddar cheese
  • 2 cups corn flakes cereal


  1. Preheat oven to 350ºF and lightly grease 9×13 baking casserole dish with butter; set aside.
  2. Make the sauce: In medium saucepan over medium-high heat, add 4 tablespoons butter with flour, onion powder, garlic powder, salt and pepper; whisk continuously until mixture starts to bubble – about 2 minutes. Slowly add in cashew milk and stir continuously for 4-5 minutes, until mixture thickens. Remove from heat.
  3. Add in casserole dish: In bottom of greased baking dish, add thawed diced potatoes. Add sauce mixture, Greek yogurt, sour cream, shredded cheese and cubed cheese. Stir until well combined – this can also be stired together in a bowl and transferred to pan.
  4. Bake uncovered for 45 minutes. During the last 5 minutes of baking, melt the remaining 2 tablespoons of butter and combine with corn flakes cereal. Remove casserole from oven and sprinkle on the corn flakes, and more shredded cheese (if desired). Bake for another 15 minutes until top has bubbled. Option to switch oven to “broil” for last 3-4 minutes to brown top even more.
  5. Stand & Serve: Allow mixture to stand for about 15 minutes before serving. Enjoy!


If you want extra cheesy potatoes, add another 1 cup of shredded cheese to the mix. My family loves cheesy potatoes so if I try to go too light on them, they’d shun me.