Potato Cottage Cheese Au Gratin

While looking for a new recipe using cottage cheese, I ran across this one on the Hood Cottage Cheese web site. I made a couple of minor changes. This recipe was easy to make and every one who ate it thought it was quite good. Cottage Cheese is often on sale here so I have made them many times since finding the recipe. They reheat very well. Good way to get some Protein into the diet. 
The original recipe calls for bread crumbs on top before baking. As I wanted to eat them I use grated parmesan cheese and this works quite well. Hope you enjoy them also. 
Do check out the Hood web site as they have several recipes using cottage cheese there.
Do use the heavy cream (whipping cream) as it helps thicken the potato dish. It holds together well enough that you can cut it into squares to serve or just spoon it out.
Potato and Cottage Cheese Au Gratin
Makes 4 servings
1 cup cottage cheese
1/2 cup heavy cream
3 large potatoes, thinly sliced
1/2 cup bread crumbs
Salt and ground black pepper, to taste
1 tsp paprika
1 tsp chives, chopped
1/2 cup cottage cheese

Preheat oven to 400°F. Coat the inside of an 8-inch square baking pan with cooking spray. In a medium mixing bowl, combine the one cup of cottage cheese with heavy cream, and set aside. Place a thin layer of potatoes on the bottom of the prepared pan, and top with 1/3 of the cottage cheese/heavy cream mixture, spreading the mixture evenly. Sprinkle 1/2 teaspoon of the breadcrumbs along with salt and pepper to taste on the potatoes. Form 2 more layers in the same manner. Finish the top layer by spreading evenly the remaining 1/2 cup of cottage cheese over all. Top this with a thin layer or bread crumbs and sprinkle lightly with paprika. Bake for 50 to 60 minutes or until golden brown on top and done in the center. Garnish with fresh chives. Allow to cool for 15 to 20 minutes on a wire rack before cutting.

2 comments:

  1. Replies
    1. Thanks, they are good and easy to make. Just right in the cold winter we are having.

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