From the Kitchen of…Kimberly Holland, Associate Digital Editor In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef. Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish.

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Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary test

25 mins
1 hr
Serves 10 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.

  • Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

  • Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.

Nutrition Facts

237 calories; fat 8.2g; protein 9g; carbohydrates 32g; cholesterol 15mg; sodium 350mg. Full Nutrition