This is a delicious and easy one from The Vegetarian Epicure a late '70s cookbook that was the first veggie cookbook that I remember buying. It's still a favorite!
I've modified the recipe a bit over the years, of course, mainly to lower the fat content. This serves eight, but it can be easily halved.
6 large potatoes, peeled, boiled and cubed - or used leftover baked or boiled potatoes
2 cups lowfat cottage cheese
1 cup lowfat sour cream
1-2 cloves pressed garlic, or 1/2 -1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon grated onion or onion powder (optional)
1 cup (or more) grated cheddar cheese
1 ) Mix the cottage cheese, sour cream, garlic, onion, and salt.
2 ) Gently stir in the potatoes.
3 ) Dump into a greased casserole. Top with cheese and paprika.
4 ) Bake at 350 for half an hour.