Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1/8
-
2
-
1/2
-
-
-
-
-
Directions
Two-Potato Casserole, I’ve done a bit of tweaking on the original of this recipe which was found in the 2006 cookbook, Taste of Home Everyday Light Meals , The combination of the two potatoes is great I too had watery results with the cottage cheese Next time I will try it with cream cheese We loved the green onions in this Nice touch :), Five stars is nowhere near enough in my humble opinion this was absolutely gorgeous!! The combination of potatoes was just lovely and the sauce an absolute revelation I couldn’t believe that so many low fat ingredients could taste so creamy and delicious This was devoured and immediately requested again a FANTASTIC recipe Syd thank you so much for sharing it with us Made for PRMR Holiday Special Dec 2009
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Steps
|
1
Done
|
Dice Potatoes (peeled or Not), Then Place in a Steamer & Steam, Until Tender, About 10-15 Minutes. Drain & Set Aside in a Large Bowl. |
|
2
Done
|
Preheat Oven to 350 Degrees F & Coat the Inside of a 1-Quart Baking Dish With Nonstick Cooking Spray. |
|
3
Done
|
in a Blender or Food Processor, Combine Cottage Cheese, Sour Cream, Milk, Sugar, Salt & Garlic Powder, Then Cover & Process Until Smooth. |
|
4
Done
|
to the Diced Potatoes, Add Processed Cottage Cheese Mixture & Green Onions, Stirring Gently to Combine. |
|
5
Done
|
Pour Potato Mixture Into the Prepared Baking Dish & Bake, Uncovered, For 30 Minutes. |
|
6
Done
|
Remove from Oven, Sprinkle With the Shredded Cheddar Cheese, Then Return to Oven & Bake Another 15 Minutes or Until Cheese Is Melted. |
