Cheesy Ranch Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: vegetarian
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine yogurt, broth and squash puree in a blender and blend until smooth.
  3. Add all remaining ingredients except cornmeal in a large bowl and stir to combine.
  4. Pour into a greased 9x13 pan or in a bunch of ramekins and sprinkle with cornmeal.
  5. Bake 60-75 minutes until veggies are tender.
  6. Remove from oven and let sit 10 minutes before serving.
  7. Garnish with chopped green onion or chives if desired.
Nutrition Information
Calories: 209 Fat: 2g Carbohydrates: 38g Sodium: 407mg Fiber: 6g Protein: 13g
Recipe by at https://www.cookingupclean.com/cheesy-ranch-potatoes/