Ingredients
6 medium to large baking potatoes
20 oz small curd cottage cheese
12 oz sour cream
2 T dried chives
salt and pepper to taste
2 T butter cut into thin slices
1/2 cup of grated parmsean cheese
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Bake potatoes for one hour or until tender. Cut tops off and scoop out the potatoe into a large bowl. Add cottage cheese, sour cream, chives and salt and pepper. Mix together and you should have a nice smooth creamy texture. Add a couple of tablespoos of milk if you need a little more moisture. Spread in a greased 9x13 casserole dish and put thin pats of butter all over top. Sprinkle parmesan cheese on top and bake for 30 to 40 minutes at 350 degrees. Top will begin to brown.