I made a potato casserole for our brunch. The only cheeses we had
handy were cottage cheese and a handful (1/4 cup or so) of the
emmenthaler/gruyere mixture from the fondon't. Also, I had no milk,
so I did what I sometimes do (but rarely admit) and used water with a
bit of fat (mayo or butter) mixed in.

2 large russet potatoes, sliced thinly
1 cup cottage cheese
1 large red onion, sliced
1/2 cup water with 1 T mayo whisked in
salt and pepper
a handful of grated cheese

Preheat oven to 375F. Mix all except the grated cheese in a large
bowl. Put in a buttered casserole. Sprinkle with grated cheese. Cover
the casserole and cook for 45 minutes.

serene