Lightened Up Cheesy Potatoes

For Easter Sunday this year, my husband requested a fancier Easter dinner so we did the traditional ham, some not so traditional pumpkin rolls and "funeral" or cheesy potatoes depending on where you're from. While I grew up on these potatoes, I've never been a fan of anything crunchy on top. I love just plain old cheese.

And since the original recipe isn't the healthiest in the world, I love that this one is healthier and tastes better, too!

If you're looking for a great side to help feed a crowd then these potatoes are for you! And if you don't need to feed a crowd like me, just half the recipe and bake the potatoes in a 2-qt. baking dish. You'll still have plenty for a family of four or more!

Lightened Up Cheesy Potatoes

Adapted from Create Kids Club

4 oz. shredded mozzarella

1 cup plain Greek yogurt

1 cup milk

1 cup chicken broth

3 oz. reduced fat cream cheese

1 tsp. minced garlic

1 tsp. salt

1/4 tsp. black pepper

32 oz. shredded hash browns

4 oz. shredded colby jack cheese

1. Preheat oven to 350 degrees F.

2. Mix all ingredients except for the hashbrowns and colby jack cheese in a large mixing bowl until well combined. Mix in hashbrowns and pour into a greased 9x13-inch baking dish. Sprinkle with colby jack cheese.

3. Cover dish with foil and bake 50 minutes removing foil when there are 15 minutes left. The cheese should be melted and potatoes will be tender.