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Cottage Cheese Potato Bake Recipe

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4.3 from 44 reviews

This Cottage Cheese Potato Bake is a comforting and creamy dish featuring tender Yukon gold potatoes enveloped in a rich cheese sauce made with fontina and cottage cheese. Baked to golden perfection with fresh chives for a subtle oniony touch, this casserole makes a perfect side dish or light main that is both satisfying and flavorful.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 2 lbs Yukon gold potatoes

Cheese Sauce

  • 1-1/2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup shredded fontina cheese (divided into 1/2 cup and 1/4 cup portions)
  • 3/4 cup cottage cheese
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Garnish

  • 1/4 cup fresh chives (reserve about 1 teaspoon for garnish)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 375°F. Generously butter a 9 x 9 x 2-inch baking dish to prevent sticking and ensure easy serving.
  2. Prepare Potatoes: Scrub the potatoes thoroughly and cut them into 3/4-inch cubes. Transfer the cubed potatoes to a saucepan, add 1 teaspoon salt, and cover with cold water to start cooking evenly.
  3. Cook Potatoes: Bring the potatoes to a boil and cook until they are tender when pierced with a knife, about 12 to 14 minutes, ensuring they hold their shape but are soft enough for the bake. Drain the potatoes in a colander and set aside.
  4. Heat Milk: Heat the milk in the microwave or in a separate saucepan just until steaming but not boiling, then set aside to use for the sauce.
  5. Make Roux: Melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk continuously to combine, cooking until the mixture develops a pale golden color, about 2 minutes. This creates a roux that will thicken the sauce.
  6. Add Milk and Thicken Sauce: Gradually pour the warmed milk into the roux while whisking constantly to ensure a smooth sauce. Continue cooking and whisking frequently until the sauce becomes smooth and starts to thicken.
  7. Add Cheeses and Seasoning: Lower the heat to low, then add 1/2 cup of shredded fontina cheese to the sauce, stirring until melted. Stir in the cottage cheese, salt, and freshly ground black pepper, continuing to stir until the cottage cheese curds melt and the sauce becomes creamy.
  8. Combine Potatoes and Sauce: Gently fold the drained potatoes into the creamy cheese sauce along with the chopped chives, reserving a small amount of chives for garnishing the finished dish.
  9. Assemble and Bake: Transfer the potato and cheese mixture into the prepared baking dish. Smooth the top with a spatula and sprinkle the remaining 1/4 cup of shredded fontina cheese evenly over the surface.
  10. Bake and Serve: Bake the dish uncovered in the preheated oven for 35 to 45 minutes, until the top is golden brown and bubbly around the edges. Garnish with the reserved fresh chives before serving warm.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to hold shape during cooking.
  • Fontina cheese melts beautifully and adds a mild, nutty flavor; if unavailable, substitute with mozzarella or Gruyere.
  • Do not overcook the potatoes during boiling to avoid mushy texture in the bake.
  • Reserve some fresh chives for garnishing to add color and fresh flavor.
  • This dish pairs well with roasted meats or a simple green salad for a complete meal.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/cottage-cheese-potato-bake-recipe/