Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Large Yukon Gold or russet -- potatoes (about 6),
but not peeled
6 large Cloves garlic -- unpeeled
1 1/2 cups Low-fat cottage cheese
1/2 cup Reduced-fat sour cream
1 1/2 teaspoons Salt
1/4 teaspoon Freshly ground black pepper
1 bn Scallions -- trimmed & sliced
1/2 cup Grated extra-sharp Cheddar
1/4 teaspoon Paprika
Preheat oven to 350 degrees. Lightly coat a 2 quart baking dish with
nonstick cooking spray or oil. Place potatoes and garlic in a large
saucepan and cover with cold water. Bring to a simmer over medium heat.
Reduce the heat to low and cook until the potatoes are barely tender, 15 to
20 minutes.
Drain and let sit until cool enough to handle, about 20 minutes. Peel the
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 and
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 and paprika. (The recipe can be prepared
ahead to this point and stored, covered, in the refrigerator for up to 2
days.) Bake for 30 to 40 minutes, or until golden brown.
