Sour Cream and Cottage Cheese Creamy Potato Casserole

Potato casserole with sour cream and cottage cheese

Lauri Patterson / E+ / Getty Images

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
141 Calories
5g Fat
17g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 141
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 18mg 6%
Sodium 463mg 20%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 7g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy casserole is a great side dish for any protein, as its creaminess complements all sorts of grilled or roasted meats. Potatoes, cottage cheese, sour cream, garlic, and seasonings are all that you need to assemble your casserole. Just a quick boil to tenderize the cubed potatoes and a bowl to mix the rest of the ingredients, then onto the oven for 50 minutes until the potatoes are bubbly and golden brown on top.

Use as a side dish for roast beef, turkey, or chicken, or serve with grilled meats like steak or fish fillets to add some contrast of flavors and texture to your plate. The potatoes are a very basic recipe that you can adjust to your preferences; if you like them extra cheesy, add an additional handful of cheese (Parmesan or Pecorino would be great) on top before popping them in the oven, or if you prefer spicy foods sprinkle with some chili flakes or add a few dashes of your favorite hot sauce over the cheese mixture. This casserole makes a good base for other more elaborate recipes and can be the foundation for layered one-dish meal casseroles. Use already cooked chicken or turkey and layer it with the potatoes, add broccoli or cauliflower florets to make a veggie casserole, or add cubed ham to use it as a creamy side dish to spicy eggs. For a pretty finish, add a sprinkle of chives or fresh parsley right before serving.

For our recipe, we recommend using use red-skinned or round white potatoes. Red-skinned, also called new potatoes, have low starch content, while round whites have medium starch. Both are excellent for boiling, roasting, and grilling and are great on stews and soups because they keep their shape and don't disintegrate when cooked for an extended time. As for the cottage cheese, use creamed cottage cheese, which is basically cottage cheese that has been mixed with cream, giving it a smoother texture, ideal for this sort of preparation. The leftovers keep well for a couple of days and can be reheated in the microwave.

Ingredients

  • 5 cups potatoes, diced in about 1/2-inch cubes;
  • 2 cups cottage cheese, cream-style
  • 1 cup reduced-fat sour cream
  • 1/3 cup green onions, chopped
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 cup shredded American cheese, or mild cheddar
  • Optional: dash paprika

Steps to Make It

  1. Gather the ingredients.

  2. Cook the potatoes in boiling salted water just until tender, about 5 to 8 minutes.

  3. In a large bowl combine the cream-style cottage cheese, sour cream, green onion, garlic, and salt.

  4. Add the potatoes and stir gently to blend ingredients. Transfer the potato mixture to a greased 1 1/2-quart baking dish. Top with the shredded cheese and sprinkle paprika over the top of the potatoes, if using.

  5. Bake at 350 for 40 to 50 minutes, until hot and bubbly.