Jan’s Creamy Potatoes
📜 Collection: Dwayne Collection | ✍️ Attribution: Jan Batchelor | 📂 Category: Sides A rich and savory potato casserole featuring a unique blend of cottage cheese and sour cream. This comforting side dish is finished with a golden, toasted almond topping.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | None | 6-8 servings |
🔪 Key Equipment
- Mixing bowl
- Baking dish
- Sieve or blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Potatoes | Cooked, mashed, about 6 medium |
| 2 tsp | Salt | For cooking potatoes |
| 2 1/2 tsp | Salt | Additional |
| 1/8 tsp | White Pepper | Black pepper may be substituted |
| 3 cups | Cottage Cheese | Creamed style |
| 3/4 cup | Sour Cream | None |
| 1 1/2 tbsp | Onion | Grated |
| To taste | Butter | Melted |
| 1/2 cup | Almonds | Toasted |
Instructions
Step 1: Preparation
- Thoroughly mash the 4 cups potatoes without adding milk or butter.
- Process the 3 cups cottage cheese through a sieve or blender until smooth, or use directly from the carton for a chunkier texture.
- Combine the warm 4 cups potatoes and 3 cups cottage cheese in a large bowl.
Step 2: Assembly and Baking
- Stir in the 3/4 cup sour cream, 1 1/2 tbsp onion, 2 1/2 tsp salt, and 1/8 tsp white pepper until well combined.
- Transfer to a baking dish and brush the top with melted butter.
- Bake at 350°F for 30 minutes.
- Sprinkle with 1/2 cup almonds and place under the broiler for a few minutes until the surface is lightly browned and fragrant.
💡 Make-Ahead & Storage: The potato mixture can be prepared and assembled in the baking dish ahead of time; keep refrigerated until ready to bake.
Original Recipe Scan
