Ingredients:

  • 32 oz frozen diced hash brown potatoes, thawed and patted dry
  • 1 cup low-fat Greek yogurt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup skim milk
  • 1.5 cups sharp white cheddar cheese, freshly shredded (1 cup for sauce, 0.5 cup for topping)
  • 1 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 0.25 cup freshly grated Parmesan

Instructions:

  1. Ensure diced potatoes are fully thawed. Spread on a kitchen towel and pat dry to remove excess moisture. Pre-heat oven to 350°F (175°C).
  2. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in flour for 1 minute. Gradually stream in chicken broth and milk, whisking constantly until thickened into a glossy sauce.
  3. Stir 1 cup of the shredded sharp cheddar into the warm sauce until melted. Remove from heat.
  4. In a large mixing bowl, combine the dried potatoes, Greek yogurt, onion powder, garlic powder, and smoked paprika. Fold in the cheese sauce until potatoes are evenly coated.
  5. Transfer the mixture to a 9x13 inch baking dish, spreading evenly.
  6. In a small bowl, toss Panko breadcrumbs with 1 tbsp melted butter, Parmesan, and the remaining 0.5 cup of cheddar cheese. Sprinkle over the potato base.
  7. Bake for 45 minutes until the topping is golden brown and the interior is bubbling.