Skinny Cheesy Potatoes

 Michelle wanted to try a skinnier version of our traditional Funeral potatoes that we always serve with ham for our Christmas dinner.  I made the recipe she found.  It was good, but was, well, skinnier! My observation is that they were good, but less moist than the traditional version.

 In case you are looking for a recipe with less calories, give this a try.

Skinny Cheesy Potatoes

6 T. butter, melted and divided

2 T. flour

1 cup milk

1 tsp chicken base (Better than Bouillion)

1 cup sour cream

1 cup plain nonfat yogurt

1/2 tsp onion powder

2 lbs. frozen diced hash brown potatoes, thawed

2 cups grated sharp cheddar cheese

1/3 cup crushed Ritz crackers (1/3 a tube)

 Preheat oven to 350

In a small saucepan over medium high heat, add 2 T. butter and melt.  Whisk in the flour and allow to brown and bubble, stirring constantly for two minutes.  Slowly whisk in the milk and add the chicken base.  Stir frequently while the mixture simmers and thickens.

In a large bowl, mix together the remaining 4 Tablespoons of melted butter, sour cream, yogurt, and onion powder.

Add the white sauce into the sour cream mixture.  Stir in the hash browns and cheese.  Put all in a prepared 13 x 9 pan.  Bake for 50 minutes.  Remove from the oven.  Top with crushed Ritz crackers.  Put back in the oven for about 10 more minutes.  Let set for a few minutes before serving.