Cottage Cheese Potato Bake

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.

4.34 from 6 votes

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.

Prep Time30

Cook Time40

Total Time1 10

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

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 freshly ground black pepper
1/4 cup fresh chives

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.

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