Mrs glick's potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Large Yukon Gold or russet potatoes (about 6) scrubbed but not peeled |
| 6 | larges | Garlic clove(s), unpeeled |
| 1½ | cup | Cottage cheese * |
| ½ | cup | Sour cream * |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | bunch | Scallions trimmed and sliced |
| ½ | cup | Grated Cheddar cheese * pref extra-sharp |
| ¼ | teaspoon | Paprika |
Directions
* (original recipe used 2 cups sour cream and 1« cups Cheddar cheese) Preheat oven to 350øF. Lightly coat a 2-quart baking dish with nonstick cooking spray or oil.
Place potatoes and garlic in large saucepan and cover with cold water.
Bring to a simmer over medium heat. Reduce heat to low and cook until potatoes are barely tender, 15-20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel potatoes and grate them into a large bowl; set aside.
Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper; process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated Cheddar cheese and paprika.
The recipe can be prepared in advance to this point and stored, covered, in the refrigerator, for up to 2 days.
Bake for 30-40 minutes or until golden brown.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95