Cottage Cheese Potatoes Recipe -
Cottage Cheese Potatoes Recipe
  • READY IN 55 mins

Cottage Cheese Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


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

Most Helpful Positive Review
Jul 28, 2007

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.

Most Helpful Critical Review
Jul 21, 2005

I found the onion in it to be a little much. I did try it with less onion and lightly fried up. It was a lot better. I also used dry curd cottage cheese so it wouldn't be as runny. I also added a small amount spices to give it a little extra boost.

Jun 20, 2004

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.

Oct 09, 2008

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 threw in some cheddar with the cottage cheese and sour cream. Comes out really great that way. Thank you, Stephanie!

Sep 20, 2006

This is a great recipe. The trick is to be sure you cook it long enough, and it will not be runny. I added 1/2 cup chopped chives to the cottage cheese and omitted the onion. I added 1/4 cup Parmesan and salt and pepper. Terrific. Also, I measured my potatoes. There was approximately 3 cups after cubing them.

Jul 07, 2003

A great way to serve potatoes. My family loved it. I used fat-free sour cream and cottage cheese and added extra cheddar--it turned out well. You have to be sure to leave the dish UNCOVERED while baking, or the sauce will be too thin. Let it stand for 5-10 minutes before serving.

Mar 03, 2003

I think that this recipe turned out wonderful. I didn't have the cottage cheese with chives or any chives on hand , so I substituted dried parsley, and added about 1 tsp salt and 1/2 tsp of pepper. Thanks Stephanie!.

Feb 12, 2007

Well I couldn't find chive-flavored cottage cheese so I added snipped fresh chives to the regular stuff. With the addition of a little salt and pepper, this was so delicious. Husband wasn't impressed but then he doesn't much care for mashed potatoes anyway. Thanks, Stephanie. I'll be making this again!


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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