| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casseroles, Ew |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Large Yukon Gold or russet potatoes (about 6), scrubbed but not peeled |
| 6 |
lg |
Cloves garlic, unpeeled |
| 1 1/2 |
c |
Low-fat cottage cheese |
| 1/2 |
c |
Reduced-fat sour cream |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
bn |
Scallions, trimmed & sliced |
| 1/2 |
c |
Grated extra-sharp Cheddar |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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