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

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.

On 16 Jan 2006 14:44:46 -0800, "-L." > wrote:

>
>serene wrote:
>> I made a potato casserole for our brunch.
<snip>

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

Yeah, and it still had that crusty brown top that I love in potato
casseroles. I just had the last of it. Yummy.

serene