Title: Mrs Glick's Potatoes
Categories: Vegetable Casserole
Yield: 8 Servings
| 3 | lb | Large Yukon Gold or russet potatoes (about 6), scrubbed but |
| 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 |
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.