Subject: the impromptu potato casserole worked out well
Date: Mon, 16 Jan 2006 13:42:22 -0800
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.
Date: 16 Jan 2006 14:44:46 -0800
Ooh, sounds yummy. The cottage cheese probably provided some
Date: Mon, 16 Jan 2006 14:47:07 -0800
>Ooh, sounds yummy. The cottage cheese probably provided some
Yeah, and it still had that crusty brown top that I love in potato
casseroles. I just had the last of it. Yummy.