Keto Cheesy Potato Casserole with Greek Yogurt
A creamy, comforting casserole layering shredded hash browns with a tangy Greek yogurt and sharp cheddar cheese sauce, baked until bubbly and golden. The addition of cream cheese creates a rich, smooth texture while Greek yogurt adds protein and brightness. Perfect for weeknight dinners, potlucks, or alongside roasted meats. This gluten-free version delivers classic comfort without dietary compromise.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and spray baking pan with non-stick cooking spray.
- 2
Combine 8 ounces shredded cheese, Greek yogurt, milk, chicken broth, cream cheese, garlic, salt, and pepper in a large mixing bowl, stirring well.
- 3
Add shredded hash browns and stir until evenly coated.
- 4
Pour mixture into prepared baking pan and top with remaining shredded cheese.
- 5
Bake uncovered for 1 hour or until cheese is bubbly and lightly browned.
Tips
Use room-temperature cream cheese to ensure smooth, lump-free sauce. Cold cream cheese can create clumps even with vigorous stirring.
Reserve the second half of cheese for topping just before baking to maximize browning and prevent over-crisping the edges.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees for 15-20 minutes until warmed through.
Assemble casserole through step 4, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking from cold.
Serve hot as a side dish with grilled chicken, roasted pork, or steak. Also works well with breakfast or brunch alongside eggs and bacon.
Common Mistakes
Do not skip room-temperature cream cheese to avoid lumpy sauce.
Do not cover during baking to avoid pale, steamed cheese topping instead of browned.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes. Assemble unbaked casserole, wrap tightly in plastic and foil, and freeze up to 2 months. Bake from frozen, adding 20-30 minutes to cooking time. Alternatively, freeze after baking and reheat covered at 325 degrees for 25-30 minutes.
What if I don't have hash browns on hand?
Substitute shredded russet potatoes or diced boiled potatoes in equal weight. Fresh shredded potatoes may release more liquid, so drain excess moisture before mixing to prevent a watery casserole.
How long does this keep in the fridge?
Covered casserole stays fresh 3 days refrigerated. Beyond that, freezing is recommended. Reheat portions in a microwave (1-2 minutes) or oven (15-20 minutes at 325 degrees) until heated through.