Cottage Cheese Potatoes

SUBMITTED BY: Stephanie PHOTO BY: Aaron and Anna

"This is a easy quick recipe. It is a favorite in my family. The blend of cottage and cheddar cheeses is spectacular."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 5 servings

USMETRIC

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INGREDIENTS

5 potatoes, peeled and cubed
1 small onion, chopped
1 1/2 cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese

READ REVIEWS (35)

DIRECTIONS

Place potatoes in a large pot of water and boil until tender when pierced with a fork.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

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REVIEWS

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Reviewed on Jul. 28, 2007 by MAMASPICE

This recipe is very similar to one by Paula Deen on the Food Network. I sliced up my potatos and boiled them for a quicker cooking time and easier mashing. Used fat free cottage cheese and ommited the sour cream. Added a few pats of butter and folded in a sauteed chopped onion for rich flavor. Topped the mixture with Mexican cheese blend, salt and pepper. Baked in a 9 x 12 dish. I was terrified of failure when I scooped them out and they were runny (!) however they did set up nicely after sitting for a bit while my meatloaf rested. I suggest draining the cottage cheese. A good recipe when you want something tasty that will not be covered in gravy, but I am still searching for my all-time favorite potato recipe.

5 users found this review helpful

Reviewed on Jun. 20, 2004 by GTHANG29

This was a great recipe that wowed my wife when she arrived home from work.I did find that you might need to drain the cottage cheese over the sink before continuing.I added a little bit of garlic powder and some salt and pepper to liven it up a bit.

4 users found this review helpful

Reviewed on Dec. 20, 2003 by MRSPINKY

This was really excellent. If you use fresh or frozen raw hashbrown cut potatoes you don't have to cook them first. Definitely salt and pepper the potatoes before adding the other ingredients. I used full-fat cottage cheese and then low fat cheddar and sour cream and it came out great. To avoid runniness: take the cottage cheese and the sour cream and blend in the blender till smooth. Line a colander with cheesecloth and put in a bowl. Turn the cheese mixture in and let it drain for a couple of hours before continuing on with the recipe. I also through in some cheddar with the cottage cheese and sour cream. Comes out really great that way. Thank you, Stephanie!

4 users found this review helpful

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