Mrs. Glick’s Potatoes

From Eating Well Magazine

 

3 pounds large Yukon Gold potatoes, cleaned but not peeled

6 large garlic cloves, NOT peeled

1 ½ cups cottage cheese

½ cup sour cream

1 ½ teaspoons salt

½ teaspoon pepper

1 bunch scallions, sliced

½ cup grated extra sharp cheddar cheese

¼ tsp paprika

 

Preheat the oven to 350°

Lightly coat a 2 quart (or a 9” x 13”) baking dish with cooking spray or oil.

  1. Place the 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. You can test their doneness with a paring knife. Drain and let them sit until cool enough to handle, about 20 minutes
  2. Peel the potatoes and grate them into a large bowl; set aside
  3. Squeeze the garlic cloves from their skins into a food processor Add the cottage cheese and process until completely smooth.
  4. Add the sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and gently mix well
  5. Place the potato mixture into the prepared baking dish and sprinkle with grated cheddar and paprika
  6. Bake for 30 to 40 minutes, or until golden brown

Makes 6-8 servings