Among Latter-day Saints, this is a common dish served for the family of the deceased at the post-funeral dinner. Usually made with cream of chicken soup, I wanted a lower calorie version that still tasted good. This is reasonably good, and pairs well with lean ham or turkey.

Ingredients

  • 250g diced potatoes (about 1-1/2 cups)
  • 1 teaspoon olive oil
  • 100g diced onions (about 3/4 cup)
  • 1/4 teaspoon salt
  • 1 teaspoon steak seasoning
  • dash cajun seasoning
  • 125g 1% milk (about 1/2 cup)
  • 1 tablespoon chicken bouillon powder
  • 1/4 teaspoon sodium citrate (optional)
  • 120g reduced fat sour cream (about 1/2 cup)
  • 50g fat free cream cheese (about 3 tablespoons)
  • 56g reduced fat cheddar cheese (about 1/2 cup)
  • 14g panko bread crumbs (about 1/4 cup)

Directions

  1. Preheat oven or air fryer to 350°F.
  2. Place potatoes in a microwave safe baking dish, and microwave on high for 5 minutes.
  3. While potatoes are cooking, add onions and salt to a non-stick skillet and sauté in olive oil until translucent and showing color.
  4. Add steak seasoning and cajun seasoning to the onions, and stir to combine. Remove from heat.
  5. Add onion mixture and remaining ingredients to the potatoes, and mix well.
  6. Bake for about 20 minutes, or until bubbly and browned on top.