Cottage Potato Bake

Cottage Potato Bake

Photo by Deborah P.

  • Prep Time


  • Total Time


  • Servings



  • 6

    medium potatoes, peeled (about 3¼ to 4 pounds)

  • 2

    large onions, sliced4 tablespoon butter, divided

  • 16

    ounces fresh mushrooms, sliced

  • 2

    cups small curd cottage cheese

  • 2

    cups yogurt

  • 2

    cups shredded sharp Cheddar cheese, divided

  • 2

    teaspoons dried thyme2 teaspoons salt

  • 1

    teaspoon black pepper

  • Can add mushrooms and onions if you like.


1Place potatoes in enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil just until tender; drain. Cut into 1⁄4-inch slices. .2Sauté onions in 2 tablespoons butter in a medium skillet until tender. Transfer onions with a slotted spoon to a small bowl. Sauté mushrooms in remaining butter in skillet until tender; drain mushrooms. .3Preheat oven to 350ºF. Grease a 13 x 9-inch baking dish. .4Combine cottage cheese, yogurt and 1 1⁄2 cups Cheddar in a medium bowl. .5Layer the potatoes, onions, mushrooms and cottage cheese mixture in prepared baking dish, sprinkling each layer with thyme, salt and black pepper. Sprinkle with the remaining Cheddar. Bake until bubbly, about 25 to 30 minutes.


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