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Friday, April 19, 2013

Potatoes Romanoff

Potatoes Romanoff

Serves 6
3 large potatoes, scrubbed
2 cups large curd cottage cheese
1 cup sour cream
2 tablespoons chopped green onions
1 teaspoon salt
1 clove garlic, minced
1 cup shredded Cheddar cheese
1 teaspoon paprika


Place the potatoes in a large saucepan. Add enough water to cover the potatoes. Bring to a boil over medium-high heat. Cook until tender, about 22 minutes; drain well. Rinse with cold water; drain again. Peel and cut into cubes.

Preheat oven to 350°F. Lightly butter a 2-quart baking dish.

Combine potatoes, cottage cheese, sour cream, green onions, salt and garlic in a large bowl and mix well.

Spoon potato mixture into prepared baking dish. Sprinkle with Cheddar and paprika.

Bake until mixture is heated through and Cheddar is melted, about 25 to 30 minutes.

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