Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
25 Mins
Total Time
1 Hour
Serves 10 (serving size: 3/4 cup)

From the Kitchen of…Kimberly Holland, Associate Digital Editor

In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.

Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.

Step 3

Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Step 4

Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.

Ratings & Reviews


January 24, 2017
Made this dish tonight to eat throughout the week and LOVE IT! The flavor is delicious and was so easy to make. Cornflakes are the cherry on top :) I added a bit more salt than the recipe calls for and was glad I did. 

Very good!

May 25, 2017
I sauteed the potatoes a bit longer than called for.  It does need more salt in my opinion.  Adding some diced canned green chilies or jalapeno would be a nice change up.  Easy to make.  Tonight we had breakfast for dinner!  Always a hit.