Most of the ingredients for the following recipe were available in the pantry this week:

Potato Bake with Cottage Cheese

4 cups peeled potatoes, diced
2/3 cup cottage cheese
1/3 cup sour cream
2 tsp all purpose flour
1 tsp. salt
1/4 ts. garlic powder
pinch of pepper
1/4 cup onion, finely chopped
1/2 cup cheddar cheese, shredded
1/4 cup cornflake crumbs
1 tsp butter, melted

Preheat oven to 350. Simmer the potatoes in a saucepan with enough water to cover the potatoes for 5-10 minutes. Drain and put potatoes in an ungreased 8×8 baking dish.

Thoroughly stir cottage cheese, sour cream, flour, salt, garlic powder and pepper until well mixed. You could also process in a food processor for a smoother consistency. Add this mixture to the potatoes and stir gently.

Mix the corn flake crumbs and butter in a small bowl then sprinkle over the potato mixture.

Bake uncovered for 18-20 minutes. Let sit for 10 minutes or so before serving.

Statistics for this past week follow:

’til next time,
Brenda