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Subject: the impromptu potato casserole worked out well
Newsgroups: rec.food.cooking

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From: serene 
Date: Mon, 16 Jan 2006 13:42:22 -0800
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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.

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From: "-L." 
Date: 16 Jan 2006 14:44:46 -0800
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Ooh, sounds yummy.  The cottage cheese probably provided some
creaminess.

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From: serene 
Date: Mon, 16 Jan 2006 14:47:07 -0800
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"-L." wrote:
>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.


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