Yummy Potatoes
Rose McAvoy
The best part about this dish is how good it is any time of day. Make this for a special occasion breakfast, lunch, or dinner. The creamy and cheesy potatoes are so satisfying and the crispy onions crust makes it over-the-top good. Add diced chicken or ham to turn this tasty side dish into a homerun entrée.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
1 ½ pounds frozen potatoes 1 pounds cauliflower diced and steamed (6-9 minutes in the microwave until just softened) 1 can reduced fat - low sodium cream of chicken soup 1 cup non-fat Greek yogurt ¼ cup buttermilk 1 ½ cup shredded 2% Mexican blend cheese 2 tablespoons butter melted ½ teaspoon garlic powder 2.8 oz 1 container French Fried Onions Dice and steam the cauliflower.
Preheat the oven to 350 degrees.
Combine the potatoes and steamed cauliflower in a 13 x 9 x 2 baking dish.
Mix together the cream of chicken soup, yogurt, buttermilk, cheese, melted butter, and garlic salt.
Add the mixture to the potatoes and stir well. (This can also be done in a large bowl and then turned out into the baking dish once combined.)
Cover with foil and bake in the preheated oven for 45 minutes.
After 45 minutes remove the foil and top the potatoes with the fried onion pieces.
Continue baking for 15 more minutes.