Reviewed: Oct. 22, 2009

I really liked this recipe!! I followed it pretty much exactly, maybe using a little more cottage cheese than it called for! Was delicious! Thanks for sharing!! :)

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Kaydell33

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Reviewed: Sep. 5, 2009

Very good! I substituted 1/4 cup mayonaise for the sourcream, and used large curd cottage cheese. I sliced the potatoes similar to scalloped potatoes. I also added powdered ranch dressing mix fof flavor. Came out the perfect flavor and not too cheesy.

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indigo

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Reviewed: Apr. 2, 2009

This was a wonderful dish. I just used regular cottage cheese, but I also added ham. I loved it, very creamy!

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Brandi Talton

Cooking Level: Intermediate

Home Town: Blackshear, Georgia, USA

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Reviewed: Mar. 26, 2009

This casserole reminds me of my mom's homemade perogies - without the mess or fuss of making them. I like to season it well with salt and pepper and layer the potatoe mixture between cooked lasagna noodles and cook for about 30 minutes with some butter and extra cheddar over the top noodles. Fabulous!

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CindyMc_11

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Reviewed: Mar. 26, 2009

This was very good. Since I just had plain cottage cheese I added dried parsley and garlic to the mixture and some garlic powder too. This gave it a great flavor! I used ricotta cheese instead of the sour cream, because I did not have any and even though it was good, it may have given it the wrong consistency. Next time I will do it with the sour cream to see if it goes from good to great!

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dbilloch

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Reviewed: Feb. 4, 2009

Quite good! I made was to stir the cheddar in with everything else. I didn't have any chives available, so I used a little Oregano. My husband did suggest that I either saute the onions first or just skip them, so I might try that next time.

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Liz

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Reviewed: Jan. 13, 2009

Good easy recipe. I had cottage cheese and sour cream in my fridge to use up and when i searched online for a recipe that used both this recipe came up! Many of the reviews I have read mashed the potatoes but i left them in the cubed form - I think this looks more appealing when finished and seems less runny. Certainly draining cottage cheese helps. I also turned the grill/broiler on for the final few minutes to give the top a lovely browned finish.

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sacorston@hotmail.com

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Reviewed: Jan. 11, 2009

The potatos were okay, but I did add extra sharp shredded cheddar cheese and salt/pepper and it still needed more flavor. I cubed and boiled the potatos, but I guess I didn't boil them long enough because I ended up having to bake the potatos for 1 hr 15 min. I am giving this four stars because the potatos were much better the next day being reheated. If I make this again, I will add more seasoning.

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adk255

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Reviewed: Dec. 30, 2008

I made this for my in-laws for our Christmas dinner. Everyone really liked it. I doubled the recipe and made these adjustments: 5lb bag of red skin potatoes ( leaving the skins on) 1 Container chive cottage cheese 16 oz light sour cream 10 green onions 16 oz shredded cheddar cheese 1/4 cup real bacon pieces It turned out with a great consistancy, but bairly fit in my 9 x 13" cake pan. The left overs are especially good with ranch powder mixed in. I would rate it 5 stars next time if I added 2-3 tablespoons ranch powder. It really adds a lot! I will be making this again!

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mrs_kylee

Cooking Level: Expert

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Oct. 25, 2008

I located this recipe using the "ingredients" tab since I was low on everything. I skipped the sour cream since I didnt have any and since it appeared it made the dish too thin. I quartered some cherry tomatoes and used onion powder instead of onions. I sprinkled some Bac-os on top and the end & turned on the broiler. It was a little thin but as another reviewer suggested, I let it stand. My dad, who hates my cooking, asked for some to take home.

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SUSANK29

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

These tasted OK, but definitely lacked something flavor-wise. Also, I didn't care for the raw onion flavor. Maybe if I had sauteed the onions first as one previous reviewer suggested it would have tasted better.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: May 15, 2008

We made this recipe last night with a few variations. It was great. Instead of boiling the potatoes, I took red potatoes (instead of 5 I used 6 very large potatoes) and microwaved them-we cut them up with the skins on. Quick and less mess. I did not have chive cottage cheese so I used regular--omitted the onion--added some garlic salt, and pepper to taste--and 1/3 cup of parmesan cheese. It was not at all runny, was plenty yummy, and the family went nuts on it!

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APPLETON78

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Reviewed: Mar. 29, 2008

I did my own thing after reading this recipe. I grated the potatoes and tossed them with salt, pepper and cottage cheese. I put it in a baking dish, topped it with shredded cheddar cheese and baked at 350 for 40-45 mins. I think it would be good mixing the cheddar cheese in before baking. Anyway, it made a sort-of half mashed potato/half hashbrown kind of thing. It's fun to experiment.

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phoenix28

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Mar. 24, 2008

I fixed this for Easter dinner and was disappointed. My guests all loved it, but for me it seemed to not have much flavor. I'll stick to my old cheesy potato recipe!

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iowanurse

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Reviewed: Dec. 31, 2007

it was ok. I added some garlic powder to it, for a little more flavor.

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Jul. 22, 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.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Mar. 29, 2007

Well, I would of given it a 3 (it was edible, just way too bland even after I doctored it up), but when DH said "put this on your don't make again list" I had to go with a 2. Sorry, just wasn't for us.

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 12, 2007

Very nice potato dish. I needed to use up some ricotta so subbed that for the cottage cheese. I grated the onion for more flavor. Made just the right amount for the two of us with leftovers for lunch.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 12, 2007

I served this at a bridal shower, and several people said they liked it. However, this dish didn't really impress me - it was a little on the bland side.

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Lara S

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Reviewed: 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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