Cheesy Potato Casserole

Prep Time: 15 mins | Cook Time: 45 mins | Course: Dinner | Servings: 12 

Shredded potato, tangy farmer’s cheese, mozzarella, and cheddar with green onions; the ultimate comfort food. They’ll keep coming back for seconds. Inspired by Danae Halliday at Recipe Runner https://reciperunner.com/skinny-cheesy-potato-casserole/ 

3 ½ lbs russet potatoes, peeled and halved

3 Tbsp butter, melted

8 oz farmer’s cheese (cream cheese if you can’t find farmer’s cheese)

1 ½ cups greek yogurt, cottage cheese, or sour cream

1 ½ tsp salt + ½ tsp more for water

½ tsp pepper

¾ cup mozzarella cheese shreds

¾ cup sharp cheddar cheese shreds

½ cup green onions

½ cup milk

Butter a 9.13 baking dish and set aside. Boil peeled potatoes in salted water for 8-10 minutes, they should be somewhat tender but not mushy. Remove from the water to cool until they can be handled. Shred potatoes in a food processor or by a hand grater using the largest grate.

In a large bowl mix the butter, farmer’s cheese, yogurt, salt and pepper, shredded cheeses, green onions, and milk together. Fold the cheese sauce and potatoes together and spread into the baking dish. Garnish the top with a few extra shreds of cheddar and green onions. The recipe can be made ahead until this point and refrigerated.

When ready to bake, preheat oven to 375*. Bake for 30 minutes or until the cheese mixture is melted and bubbly.