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Side Dishes » Creamy Cottage Cheese and Chive Potatoes

Creamy Cottage Cheese and Chive Potatoes

by Lynne Webb on May 20, 2015 (Updated September 26, 2022) // 1 Comment

A creamy, cheesy potato side dish made with Yukon golds, cottage cheese, shredded fontina and fresh chives.
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Creamy Cottage Cheese and Chive Potatoes

The classic flavor combination of cottage cheese and chives is the basis for this great-tasting potato casserole. Baked until golden and bubbly, it’s a creamy blend of Yukon gold potatoes, cottage cheese, smooth-melting fontina and a generous helping of fresh chives to give the dish a mild, sweet onion flavor.

Creamy Cottage Cheese and Chive Potatoes

Creamy Cottage Cheese and Chive Potatoes

4.34 from 6 votes
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A creamy, cheesy potato side dish made with Yukon golds, cottage cheese, shredded fontina and fresh chives.
Yield: 6 servings
Prep Time: 15 mins
Cook Time : 1 hr 10 mins
Total Time : 1 hr 25 mins
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Ingredients 

  • 2 lbs Yukon gold potatoes
  • 1-1/2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup shredded fontina, divided
  • 3/4 cup cottage cheese
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh chives

Instructions 

  • Preheat the oven to 375°F and generously grease a 9 x 9 x 2-inch baking dish.
  • Scrub the potatoes and cut them into 3/4-inch cubes. Transfer to a saucepan, add 1 teaspoon salt and cover with cold water.
  • Bring the potatoes to a boil and cook just until tender when pierced with a knife, 12 to 14 minutes. Do not overcook. Transfer to a colander to drain and set aside.
  • Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
  • Melt the butter in the saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, about 2 minutes.
  • Gradually add the warmed milk, whisking continually until smooth and well blended. Continue cooking, whisking frequently, until the sauce is smooth and beginning to thicken.
  • Reduce the heat to low, add 1/2 cup of the shredded fontina and stir until completely melted. Add the cottage cheese, salt and pepper and continue stirring until the curds have melted and the sauce is smooth.
  • Return the potatoes to the pan, add the chives (reserving about a teaspoon for garnish if desired) and combine thoroughly.
  • Transfer the potato-cheese mixture to the prepared pan, smooth the top and sprinkle with the remaining 1/4 cup of fontina.
  • Bake, uncovered until golden brown and bubbly, 35 to 45 minutes. Garnish with extra chives and serve immediately.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: American

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Comments

  1. Anita says

    November 6, 2022 at 1:17 pm

    5 stars
    Made this recipe for dinner yesterday and it was a huge hit!! Easy to make and really delicious!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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