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Cottage Cheese Potatoes

Cottage Cheese Potatoes

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Stephanie

Stephanie

This is a easy quick recipe. It is a favorite in my family. The blend of cottage and cheddar cheeses is spectacular.

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Nutrition

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  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Place potatoes in a large pot of water and boil until tender when pierced with a fork.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
  3. In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MAMASPICE
28

MAMASPICE

7/28/2007

This recipe is very similar to one by Paula Deen on the Food Network. I sliced up my potatos and boiled them for a quicker cooking time and easier mashing. Used fat free cottage cheese and ommited the sour cream. Added a few pats of butter and folded in a sauteed chopped onion for rich flavor. Topped the mixture with Mexican cheese blend, salt and pepper. Baked in a 9 x 12 dish. I was terrified of failure when I scooped them out and they were runny (!) however they did set up nicely after sitting for a bit while my meatloaf rested. I suggest draining the cottage cheese. A good recipe when you want something tasty that will not be covered in gravy, but I am still searching for my all-time favorite potato recipe.

GTHANG29
22

GTHANG29

6/20/2004

This was a great recipe that wowed my wife when she arrived home from work.I did find that you might need to drain the cottage cheese over the sink before continuing.I added a little bit of garlic powder and some salt and pepper to liven it up a bit.

MrsPinky
20

MrsPinky

10/9/2008

This was really excellent. If you use fresh or frozen raw hashbrown cut potatoes you don't have to cook them first. Definitely salt and pepper the potatoes before adding the other ingredients. I used full-fat cottage cheese and then low fat cheddar and sour cream and it came out great. To avoid runniness: take the cottage cheese and the sour cream and blend in the blender till smooth. Line a colander with cheesecloth and put in a bowl. Turn the cheese mixture in and let it drain for a couple of hours before continuing on with the recipe. I also threw in some cheddar with the cottage cheese and sour cream. Comes out really great that way. Thank you, Stephanie!

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