For 4 servings you'll need:
4 lg. taters, pared
Water to pay for
1/4 teaspoon. salt
1 1/2 c. lg. curd cottage type cheese
1/2 c. sour cream
2 cloves garlic clove, minced
1 teaspoon. salt
2 eco-friendly onions, minced
1 c. shredded sharp Cheddar cheese or Swiss cheese
4 tablespoons of. chopped fresh parsley
Put taters into saucepan. Cover with water and add salt. Heat to some simmer and prepare until taters are carried out, about 25 minutes.
Cut taters into 1/2-inch dices.
Toss taters with cottage type cheese, sour cream, garlic clove, salt and eco-friendly onions.
Become buttered 1 1/2 quart casserole.
Sprinkle using the cheese. Bake at 350 levels for 35 minutes or until taters are heated through and cheese is melted.
Sprinkle with parsley. Serve immediately.
Good offered with: Veal scaloppine, broccoli with herbs, and marinated sliced tomato plants.
Tips: If prepared ahead, cover and refrigerate as much as 24 hrs before serving. When chilled, it might take five to ten minutes additional baking time for you to heat through, based on temperature of the refrigerator.
Here is a great potato casserole that may be prepared ahead and baked over the past 30 minutes before dinner. It is a take-removed from the classic noodles Romanoff, and is a superb accompaniment to roasted or barbecued meats or chicken.
Preparation time: 25 minutes. Oven temperature: 350 levels. Baking time: 35 minutes.