Cottage Cheese Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  8 Potato medium or 1.7kg

• Onions

  Raw

  1 small or 70g

• Cottage cheese

  Lowfat, 1% milkfat

  1 ½ cup or 339g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Scrub the potatoes and cut into 1-inch chunks. Place in a large pot, cover with cold salted water, bring to a boil, then simmer until tender when pierced, about 12-18 minutes. Drain well.
2. Meanwhile, preheat the oven to 350°F and grease a 9x13-inch casserole dish.
3. In a large bowl, combine the hot drained potatoes, finely chopped onion, cottage cheese, and sour cream. Season to taste with salt and pepper, and gently fold to coat evenly.
4. Transfer the mixture to the prepared dish and spread evenly. Top with the Cheddar cheese.
5. Bake until the top is golden and bubbly, 30-40 minutes. Let rest 5-10 minutes before serving.