Cheesy Ranch Potatoes
Total time
Author: Kari - CookingUpClean
Recipe type: Sides
Cuisine: vegetarian
Serves: 6 servings
- 1 pound diced potatoes (or ½ of a 2lb bag frozen diced potatoes)
- 1 head of cauliflower, diced a similar size to the potatoes
- 2 cups plain Greek yogurt (or use a combination of sour cream and yogurt)
- ½ cup chicken broth
- ½ cup squash or pumpkin puree
- 2 cups sharp cheddar
- 2 tsp parsley
- 1 teaspoon dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chopped chives
- 1 teaspoon pink himalayan salt
- ¼ cup cornmeal
- Preheat oven to 350 degrees.
- Combine yogurt, broth and squash puree in a blender and blend until smooth.
- Add all remaining ingredients except cornmeal in a large bowl and stir to combine.
- Pour into a greased 9x13 pan or in a bunch of ramekins and sprinkle with cornmeal.
- Bake 60-75 minutes until veggies are tender.
- Remove from oven and let sit 10 minutes before serving.
- Garnish with chopped green onion or chives if desired.
Calories: 209 Fat: 2g Carbohydrates: 38g Sodium: 407mg Fiber: 6g Protein: 13g
Recipe by at https://www.cookingupclean.com/cheesy-ranch-potatoes/
3.5.3239