Creamy Potato Bake

Published on by carol lou

Over the weekend, I was planning an outdoor dinner and wanted to serve a potato dish along side the chicken we were grilling.  I wanted a quick to prepare dish that I could make ahead since we were out and about enjoying the weekend.  I remembered my mom always making a dish similar to this one but couldn’t locate her exact recipe.  So, I just mixed together the ingredients that I remembered her adding and the results were great.  Creamy and oh so easy – my kind of recipe! 

 

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Creamy Potato Bake

Ingredients

  • 6 medium potatoes, peeled and cubed
  • 2 cups cottage cheese
  • 1 cup finely chopped onion
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 cup shredded sharp Cheddar cheese
  • 1/4 teaspoon paprika

Instructions

  1. Preheat oven to 350 degrees.  Parboil the potatoes in water to cover, boil for 10 minutes or until you can easily insert a fork into the potato, drain.  Combine cottage cheese, onion, sour cream, and salt in a large bowl..  Fold in cooked potatoes.  Spoon potato mixture into a greased baking dish.  Top with cheese and sprinkle with paprika.  Bake for 30 - 35 minutes or until golden brown.  You can prepare ahead - make casserole as directed above.  Cover and refrigerate.  Bring to room temperature and bake as directed.