If you are a food lover, cheesy potatoes is something hard to pass up. I knew I had to think of a way of making this recipe healthier so indulging in it's creamy deliciousness wouldn't bring on the guilt or extra pounds.
I'm not a fan of using a canned soup but, there happens to be a lot of great options in the new Campbells Healthy Request line. NOT the 25% lower sodium line. It's a a difference of 200mg of sodium per 1/2 can serving.
5 Large potatoes, peeled and sliced thin.
1/2 cup lite dairy sour cream
1/2 can reduced fat, reduced sodium condensed cream of chicken soup
1/2 tsp ground black pepper
1 cup 2% fat free shredded cheddar cheese
1/2 sm. red pepper, chopped fine (optional)
1/2 sm. yellow pepper,chopped fine (optional)
1/8 cup fresh flat leaf parsley chopped(optional)
1 clove, roasted garlic (optional)
Preheat oven to 375*
Combine in small bowl, sour cream, 3/4 of cheese, cream of chicken soup, black pepper, red and yellow pepper, parsley and roasted garlic. Mix well and set aside.
Lightly grease 2 quart baking dish with canola oil and layer potatoes in baking dish in one thin layer. Spoon some of the cheese mixture over the layer and spread out. Repeat steps until you run out of potatoes. Sprinkle remaining cheese over the top. Cover with aluminum foil and bake for 40 to 50 minutes until golden brown on top and bubbling.