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Golden Baked Potato Casserole

Golden Baked Potato Casserole

recipe ingredients
3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

recipe directions
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, about 15 to 20 minutes. Drain and let sit until cool enough to handle. 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 a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.)

Bake at 350 degrees for 30 to 40 minutes or until golden brown.

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Serves: 8 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
169 3 2 10 2 628 25 3
  • Linda Perkins

    Although this recipe takes a lot of effort it is worth it. My husband thought it was better than a high fat one that I had made the same day for a church function. I think it would be easier to use frozen shredded hashbrowns rather then going to the trouble to grate the potatoes.

  • Janet

    It was very good and will make again. Next time, to make it easier I will mash the potatoes.

  • Terri

    This dish was absolutely fabulous. Definitely a keeper and this is going on my “guests” menu. The fact that the potatoes are grated gives it a different texture which is really good as well.

  • Tonja Padgett

    I found this recipe very easy to prepare. And I like that it can be refrigerated for so long before cooking. The only thing I did not like was the amount of garlic. Far too much is called for in this recipe. I think half the called for amount would be more than sufficient. But otherwise it was great!!

  • angel colley

    i want to say thank you for such a wonderful web site.

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