Skinny Cheesy Potato Casserole

Skinny Cheesy Potato Casserole


Serving size:6-8 servings. 


  • 4 large russet potatoes

  • 1/2 large yellow onion

  • 1 cup mushrooms

  • 1/4 cup chopped green onion

  • 1/3 cup fresh chives

  • 1/2 cup unsweetened plain almond milk

  • 1/2 cup water

  • 2 Tbsp chicken bullion base

  • 2 tbsp olive oil

  • 1 tsp granulated garlic

  • 1/2 tsp onion powder

  • 1 Tbsp multi purpose seasoning (I used this one from Trader Joes!) 

  • 3 Tbsp arrow root powder

  • 1/2 cup shredded cheese

  • Salt + pepper


  1. Preheat oven to 350 degrees.

  2. Fill large stalk pan with water. Cube potatoes and place in cold water, then bring to boil; boiling until nice and soft. Drain and set aside.

  3. Meanwhile, chop onions, mushrooms, green onion, and chives.

  4. In a large fry pan, add olive oil, yellow onion, mushrooms, green onion, granulated garlic, onion powder, multi purpose seasoning and salt/pepper. Sauté over medium heat or until yellow onions are clear and vegetables are tender.

  5. Next, add almond milk, water, bullion  base, potatoes and arrow root powder to mixture.

  6. Stir frequently with spatula, dissolving arrowroot powder and mixing all ingredients.

  7. Bring mixture to boil, then simmer, adding shredded cheese and mixing with spatula until cheese is melted.

  8. Spray 9×13 baking dish with non stick spray.

  9. Pour potato mixture in dish and top with fresh chives and more cheese if desired.

  10. Bake for 20-25 minutes uncovered or until cheese is bubbly.

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