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Rich, cheesy, and satisfying, this cottage cheese potato bake layers Yukon Gold potatoes with a creamy blend of fontina and cottage cheese, then bakes until golden and bubbly, making it a perfect side dish for holidays or weeknights.

Golden-browned cottage cheese potato casserole in a white baking dish, topped with melted cheese and chopped chives, on a rustic surface with whole potatoes and a wooden spoon nearby. — *Photos by* *Tom Pitera* *| Styling by* *Erika Pitera*

A Creamy, Comforting Potato Casserole

This cottage cheese potato bake isn’t your average cheesy potato casserole. A homemade béchamel sauce forms the base, enriched with nutty fontina and smooth, small-curd cottage cheese for a velvety, protein-rich twist on a comfort food favorite. Fresh chives brighten the flavor, keeping the dish balanced and satisfying without being too heavy.

It’s the kind of side that feels equally at home on a holiday buffet or paired with a simple weeknight dish like roast chicken. With its creamy texture, subtle herb flavor, and golden finish, this bake brings elevated comfort to the table.

Featured Ingredients

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

A labeled, overhead view of the ingredients for cottage cheese potato bake, including potatoes, milk, cottage cheese, shredded Fontina, butter, flour, chives, and salt.

YUKON GOLD POTATOES: Their naturally buttery flavor and creamy texture make them ideal for baked potato dishes because they hold their shape without turning mealy.

FONTINA CHEESE: Fontina melts beautifully into the sauce, adding a mild nutty richness. Gruyère is a good alternative if fontina isn’t available.

COTTAGE CHEESE: This protein-rich ingredient sets the dish apart, adding creaminess and body to the sauce. Small-curd cottage cheese blends more smoothly, but ricotta makes a suitable substitute.

MILK: Whole milk is recommended for the creamiest sauce, but 2% will also work if you want to lighten things up slightly. Avoid skim, as it can make the sauce too thin.

CHIVES: Fresh chives add a subtle oniony brightness that balances the richness of the cheese. If chives aren’t available, thinly sliced green onions make good stand-ins.

Prep Overview

How to Make Cottage Cheese Potato Bake

This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.

Start by par-cooking the potatoes so they’re tender but still hold their shape. While they drain, prepare a simple homemade cheese sauce. It begins with a quick roux, then warm milk is whisked in to create a smooth base.

From there, fontina and cottage cheese are melted in, giving the sauce both creaminess and a little extra protein. The potatoes get folded into this mixture along with fresh chives.

Smooth and creamy white cheese sauce in a saucepan with a black whisk, shown from above, ready to be combined with potatoes and chives and baked.

Unbaked cottage cheese potato bake in a white dish, filled with chopped potatoes with creamy cheese sauce and sprinkled with shredded Fontina, ready for the oven.

Then everything is transferred to a baking dish, topped with more cheese, and baked until the top is golden and bubbling. The result is a casserole that’s hearty, creamy, and full of fresh herb flavor.

Serving Suggestions

This cottage cheese potato bake is versatile enough to fit just about any menu. For weeknight dinners, pair it with simple mains like roasted chicken, grilled pork chops, or baked salmon.

On the holiday table, its golden, cheesy top and fresh chive flavor make it a standout side dish for festive meals like Thanksgiving, Christmas, or Easter, where it complements everything from glazed ham to roast turkey.

Close-up of a golden brown cottage cheese potato bake topped with melted cheese and fresh chives in a white baking dish.

More Winning Potato Side Dishes

If you can’t get enough of hearty, comforting potato recipes, there are plenty more to try. Our classic Scalloped Potatoes are creamy and traditional, while Creamy Mashed Potatoes make the perfect companion for everything from weeknight dinners to holiday roasts. And if you’re looking for something with a little extra flair, Crispy Smashed Truffled Potatoes deliver indulgent flavor in every bite.

4.34 from 6 votes

Cottage Cheese Potato Bake

By Lynne Webb

Prep: 30

Cook: 40

Total: 1 10

Servings: servings

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Ingredients

Instructions

Preheat the oven to 375°F and generously butter 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. Potatoes should be tender but still hold their shape. Transfer to a colander to drain and set aside.
Heat the milk in the microwave or a separate saucepan until steaming, not boiling. 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 melted. Add the cottage cheese, salt and pepper, and continue stirring until the curds melt and the sauce is creamy.
Gently fold the potatoes into the sauce and add the chives (reserving about a teaspoon for garnish if desired).
Transfer the potato-cheese mixture to the prepared baking dish, smooth the top and sprinkle with the remaining 1/4 cup of fontina.
Bake, uncovered until the top is golden brown and bubbly around the edges, 35 to 45 minutes. Garnish with extra chives and serve.

Notes

Make-Ahead Tips

For holiday prep, you can boil the potatoes or make the cheese sauce a day in advance, then refrigerate until ready to assemble. For maximum convenience, prepare the casserole up to the topping step, cover, and chill overnight. Bring to room temperature while the oven preheats, then bake until golden and bubbly.

Storage and Reheating Tips

Leftovers keep well for up to 3 days in the refrigerator. Let the casserole cool completely, then cover the dish with a layer of plastic wrap and then foil. Individual portions can also be transferred to airtight containers. To reheat, remove the plastic wrap and recover with foil to warm in the oven until heated through, uncovering at the end to crisp the top.

For longer storage, the casserole can be frozen for up to 2 months. Cool completely, then wrap the dish in a double layer of plastic wrap followed by foil. For extra protection, place it in a large freezer bag if it fits. Thaw overnight in the refrigerator before reheating.