Best Cottage Potato Bake Recipes

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

Ingredients

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

COTTAGE POTATO BAKE

Cottage Potato Bake image

Another local favorite published in our town newspaper. This sounds like a great side dish for a family meal or pot-luck.

Provided by DuChick

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium potatoes, peeled and cooked
3 tablespoons butter
1 small onion, chopped
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon pepper
16 ounces cottage cheese, beaten til smooth
1/4 cup sour cream
2 eggs, beaten
2 tablespoons flour

Steps:

Preheat oven to 375*.
Slice cooked potatoes thin.
Melt butter in skillet and add potatoes and chopped onions.
Cook; turning until lightly browned.
Spread potatoes and onions in shallow 1 1/2 quart baking dish.
Sprinkle lightly with rosemary, salt and pepper.
Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper.
Pour cheese mixture over potatoes.
Bake for 35 minutes.

Nutrition Facts : Calories 415.7, Fat 19.9, SaturatedFat 11.7, Cholesterol 153.3, Sodium 1190.1, Carbohydrate 37.1, Fiber 4, Sugar 2.6, Protein 22.8

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