Potatoes Romanoff

Potatoes Romanoff

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

paprika (optional)

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.

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