Cottage Cheese Potatoes

Cottage Cheese Potatoes

52

"This is a easy quick recipe. It is a favorite in my family. The blend of cottage and cheddar cheeses is spectacular."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

52
  1. 68 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 omm...

Most helpful critical review

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 add...

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 omm...

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 garl...

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....

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 P...

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 w...

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 pepp...

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 impr...

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 ba...

Very tasty! I loved the consistancy. It was a little runny right out of the oven, but set up nicely as it cooled down. Did add salt, pepper, parsley, and garlic to give it a little flavor sin...