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Recipe: 3 Cheese Potatoes
Similar Categories: Cheese, Potatoes
Serving Size : 6
6 medium-sized 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 dillweed
1 1/2 teaspoons salt
1/2 cup shredded Cheddar cheese -- 2 oz
1/2 cup shredded Monterey Jack cheese -- 2 oz
Place the potatoes in a large pot, add enough salted water to cover,
and bring to a boil; cook until just done, about 15 to 20 minutes.
Preheat oven to 350 F. Drain potatoes, cool slightly, then cut into
1/4-inch slices; place slices in a large bowl. In a separate bowl, com-
bine cottage cheese, sour cream, scallions, parsley, dillweed, and salt;
add to potatoes and mix gently. Spoon mixture into a lightly greased
1-1/2 quart casserole dish; sprinkle Cheddar and Monterey Jack
cheeses over the top. Bake for about 30 minutes or until light golden
and bubbly.
NOTE: 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.
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