Cheese Potato Casserole
Submitted by nitab
Lighter cheesy potato casserole made with yogurt, cottage cheese, and dill, topped with melted cheddar. A creamy, tangy side dish ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minAll the comfort of a loaded potato casserole without the heaviness.
Plain yogurt and cottage cheese replace the usual sour cream and butter, giving you a tangy, creamy base that coats every potato cube. A touch of dill keeps things fresh and bright.
Top it all with shredded cheddar that melts into a stretchy, golden blanket.
It’s the kind of side dish that quietly steals the show from whatever main course you planned.
Pro Tips
- Cube the potatoes evenly so every bite gets the same coating of cheesy sauce
- Don’t overcook the potatoes before baking or they’ll turn to mush in the oven
- Full-fat yogurt and cottage cheese give the creamiest result, but low-fat works if you’re watching things
Variations
- Stir in chopped chives or green onions for an extra layer of allium flavor
- Add crumbled bacon on top with the cheddar for a loaded baked potato vibe
- Swap dill for smoked paprika and a pinch of garlic powder for a smokier, bolder version
Ingredients
Directions
Combine all ingredients except cheddar cheese, spoon into a 9 inch baking pan.
Top with cheddar cheese. Bake at 350℉ (180℃). for 25 to 30 minutes.
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