Ingredients
2 cups cubed red potatoes2/3 cup 1% cottage cheese1/3 cup sour cream1 tablespoon all-purpose flour1 tablespoon dried minced onion1/8 to 1/4 teaspoon dill weed1/8 teaspoon salt1/4 cup shredded cheddar cheeseSnipped fresh dill, optional
Preparation
Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about
15 minutes. Drain and cool.
In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently.
Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, garnish with fresh dill.
