Potatoes Romanoff

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

paprika

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.