Three-Cheese Potatoes #2

By carvalhohm

Ingredients

• 6 potatoes, peeled
• 1 1/2 cups cottage cheese, dry curd or pot style (1 16-ounce container is about 1-2/3 cups)
• 1 cup sour cream
• 2 tablespoons chopped scallions
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried dill weed
• 1 1/2 teaspoons salt
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

Details

Servings 6
Cooking time 50mins
Adapted from copyright-free-images.com

Preparation

Step 1

Place potatoes in a large pot, add enough salted water to cover, and bring to a boil. Cook until just tender, 15 to 20 minutes; drain and cool slightly.

Preheat oven to 350 degrees F. Coat a (1-1/2-quart) casserole dish with cooking spray.

Cut potatoes into 1/4-inch slices; place slices in a large bowl.

In a separate bowl, combine cottage cheese, sour cream, scallions, parsley, dill, and salt; add to potatoes and mix gently. Spoon mixture into prepared casserole dish; sprinkle cheeses over the top.

Bake about 30 minutes, or until light golden and bubbly.

Notes

If dry curd or pot-style cottage cheese is not available, use small curd cottage cheese but strain it first. You can make this dish lighter by using low-fat cheeses and sour cream, and you can cut down on the salt, if you prefer.