May 12, 2010

Potatoes Romanoff

"For-a-Crowd" Recipes, casserole, cheese, potatoes, starchy side

Presented by

32 ratings

Prep time: 40 minutes
Baking time: 25 to 30 minutes
Servings: 6 to 8
Partner: Classic Stuffed Cabbage

When we came to visit, Grandma had to double the recipe for these tender potatoes.

Ingredients

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

Directions

1

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.
2

Preheat oven to 350°F. Lightly butter a 2-quart baking dish.
3

Combine potatoes, cottage cheese, sour cream, green onions, salt and garlic in a large bowl and mix well.
4

Spoon potato mixture into prepared baking dish. Sprinkle with Cheddar and paprika.
5

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

Grandma's Secret Trick

To save time, Grandma often cut large potatoes into three pieces before boiling them. Large potatoes take about 22 to 25 minutes to cook, but when cut into thirds, they take about 15 minutes to cook. To check the potatoes for doneness, Grandma slid a paring knife into the potato chunks. If the potatoes were done, the knife cut through them easily.