Three-Cheese Potatoes
- SERVES
- 6
- COOK TIME
- 50 Min
Everybody loves potatoes, but sometimes we'd like to change them up a bit. Our Three-Cheese Potatoes are a great alternative and can turn a simple meal into a feast!
What You'll Need
- 6 potatoes, peeled
- 1 1/2 cup cottage cheese, dry curd or pot style (1 16-ounce container is about 1-2/3 cups)
- 1 cup sour cream
- 2 tablespoon chopped scallions
- 2 tablespoon chopped fresh parsley
- 2 teaspoon dried dill weed
- 1 1/2 teaspoon salt
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
What to Do
-
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.
- If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.