5 from 2 votes

Cheesy Shredded Potato Casserole (with Low-fat Option) + Giveaway!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 -10
Author Layla


  • 3 pounds russet potatoes washed and peeled
  • 4 ounces Crystal Farms® low fat cream cheese softened (use 2 oz for low-fat)
  • 1 cup sour-cream use plain non fat Greek yogurt for low-fat
  • 1/2 cup milk use skim or 1% for low-fat
  • 1 tablespoon butter melted
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup Crystal Farms® mozzarella divided
  • 1 cup Crystal Farms® sharp cheddar cheese divided
  • 1/2 cup green onions finely chopped (optional)
  • 2 strips turkey bacon


  1. Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside.

    Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.

  2. While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.

  3. Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.

  4. While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.