3 large russet potatoes (2 lbs.), scrubbed and cut into quarters (don’t peel)
2 cups small curd cottage cheese
1 cup sour cream
1 clove garlic, minced
1/4 cup finely chopped green onions
salt to taste
1 cup shredded sharp cheddar cheese
Cover potatoes with water. Bring to a boil. Cover and boil gently, 20 to 25 minutes, until tender. Drain and cool.
Peel potatoes. Cut potatoes into 1/8 inch cubes in a large bowl. Add cottage cheese & sour cream. Add garlic, onions and salt to taste. Mix well.
Spoon into shallow 2 to 2-1/2 qt casserole dish, or 8×12 inch oval glass pan. Spread evenly. Sprinkle with cheese to cover top (dust with paprika if desired).
Bake at 350° for 45 to 60 minutes until bubbly hot.
Let stand 5 to 10 minutes.