Source: Diet for a Small Planet
Date: January 3, 2018
Yield: 4 servings
Time needed:1 hour
A nice variation on scalloped potatoes. To provide flavour beyond pepper and salt, I enhanced the recipe in the following ways: added rosemary to the cooking water for the potatoes, added a pinch each of garlic powder and cayenne pepper along with pepper and salt to the main dish and the cottage cheese topping. I think my main problem was too many potatoes (I used four and three would have been adequate) without increasing the amounts of shredded cheese and cottage cheese topping as well.
Golden Parsley Potatoes
1 lb. potatoes, unpeeled
1 cup grated cheddar cheese
2 onions, sliced
1 or 2 eggs
1 cup cottage cheese
1 Tbsp. dried parsley flakes
salt and pepper to taste
chopped fresh parsley for topping.
Preheat oven to 350oF.
Cook potatoes until tender and slice.
In a small casserole, layer potatoes, cheddar cheese and onions.
In a blender or by hand, thoroughly mix the eggs, cottage cheese, dried parsley and seasonings.
Pour sauce over potatoes and cheese.
Bake until golden (about 20-30 minutes).
Top with chopped fresh parsley.