Cottage Cheese Potatoes Recipes

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COTTAGE POTATOES



Cottage Potatoes image

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

12 large potatoes, peeled and diced
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn into crumbs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

Steps:

  • Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.

COTTAGE CHEESE POTATO BAKE



Cottage Cheese Potato Bake image

Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

4 cups diced peeled potatoes (about 1 3/4 pounds)
2/3 cup low-fat cottage cheese
1/3 cup reduced-fat sour cream
2 teaspoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/8 to 1/4 teaspoon garlic powder
Dash of pepper
1/4 cup finely chopped onion
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/4 cup purchased corn flake crumbs
1 teaspoon margarine or butter, melted

Steps:

  • Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
  • Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
  • Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
  • Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g

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