Before going to a low carb way of eating cheesy potatoes were a huge family staple in our home. Upon making the change I really struggled with what to do with this great family classic. Finally I just substituted the shredded potatoes with cauliflower rice and came up with this great tasty low carb version of ‘cheesy potatoes’ I hope your family enjoys them like mine has!

Preparation Time 10 minutes
Cooking Time 1 hour
Servings 16

Recipe Ingredients

• 2 (12 ounces) packages of frozen cauliflower rice
• 1 (16 ounces) container of sour cream
• 1 (15 ounces) can cream of chicken soup 
• 1/4 cup of reconstituted minced onion
• 12 ounces package of shredded cheddar cheese (divided into thirds)
• 4 tablespoons grass-fed butter

Instructions

1. Heat oven to 350°
2. Mix sour cream, chicken soup, 2/3 of cheese, and the minced onion in a bowl. Add cauliflower rice and stir until well combined. 
3. Use some of the butter to grease a 9x13 pan. Pour in the mixture and press evenly. Top with remaining butter and the final 1/3 of cheese. 
4. Bake for 1 hour and then broil on high for 3-5 minutes to brown the cheese. 

Information

Nutritional Information per Serving
193 calories
7.5 grams of carbohydrates
15.6 grams of fat
7 grams of protein