Preheat oven to 375 degrees. Pierce potatoes with a fork; place in a large rimmed baking pan and set aside.
A few simple swaps let you keep the creamy texture but reduce the fat content of your family’s favorite cheesy comfort food.
Servings and Ingredients
|3 lbs. (2-1/2-in.) gold potatoes|
|2 garlic bulbs|
|2 tbsp. Gustare Vita olive oil|
|¾ c. Hy-Vee shredded mozzarella cheese|
|¾ c. Hy-Vee finely shredded reduced-fat mild Cheddar cheese|
|2 tbsp. 45% vegetable oil soft spread|
|¼ c. finely chopped white onion|
|½ c. Hy-Vee vanilla unsweetened almond milk|
|1 tbsp. chopped fresh thyme|
|1 tbsp. chopped fresh rosemary, plus additional for garnish|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee ground dry mustard|
|1 tsp. smoked paprika|
|1 tsp. Hy-Vee black pepper|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Aluminum foil
- Box grater
- 8 (4-/2-oz.) ramekins
- Medium saucepan
Cut off a thin slice from tops of garlic bulbs to expose ends of individual cloves. Remove any loose, papery outer layers. Place garlic bulbs, cut sides up, on a sheet of foil; drizzle with oil. Wrap bulbs with foil and place in a baking pan with potatoes.
Bake potatoes and garlic for 40 to 45 minutes or until potatoes are fork-tender. Cool for 10 minutes. Coarsely shred unpeeled potatoes using large holes on box grater; transfer potatoes to a large bowl. Squeeze base of each garlic clove and push it up and out of its paper husk; add to potatoes in bowl.
Spray 8 (4-1/2-oz.) ramekins with nonstick spray; place in a large rimmed baking pan and set aside. Combine mozzarella and Cheddar cheeses in medium bowl; set aside.
For cheese sauce, melt vegetable oil spread in medium saucepan over medium heat. Add onion; cook for 3 to 4 minutes or until slightly softened, stirring frequently. Stir in almond milk, thyme, 1 Tbsp. rosemary, salt, dry mustard, smoked paprika and black pepper. Stir in 1 cup cheese mixture; cook for 1 minute or until cheese is completely melted, stirring occasionally.
Add cheese sauce to potato mixture in bowl; gently stir to combine. Spoon half of the mixture into prepared ramekins; sprinkle with 1/4 cup cheese mixture. Top with remaining potato mixture; sprinkle with remaining 1/4 cup cheese mixture.
Bake for 25 to 30 minutes or until golden brown. Garnish with additional rosemary, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 10mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Protein: 9g