serene wrote:
> 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

Ooh, sounds yummy. The cottage cheese probably provided some
creaminess.
-L.