This is an original recipe. I make this every Christmas along with a roast and green bean casserole and my Holiday Yule Log. The sauteed green onions along with the sour cream lend a kind of baked potato with chives flavor and the cheddar and cottage cheeses enhance it. I guess you could say this is a baked potato without the skin.
From me to you.
- 7-8 baking potatoes, like russet
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ cup chopped green onions
- 2 cups whole milk
- 2 cups grated cheddar cheese
- ½ cup (4 oz.) sour cream
- 1 cup (8 oz.) cottage cheese
- Salt and pepper
- More grated cheddar cheese, if desired for topping
- Preheat oven to 400 degrees. Wash potatoes and bake for an hour or until they are soft when you poke them with a fork. Allow them to cool a bit and peel. Slice or cube and arrange in a 9" x 13" casserole dish. Sprinkle with salt and pepper.
- Reduce oven heat to 350 degrees.
- Melt butter in a medium saucepan and add the green onions. Saute for 2 minutes.
- Add the flour, stirring to make a roux.
- Add the milk and continue cooking on medium heat until the milk is hot. Slowly add the grated cheese until it melts, then add more until all cheese has been added and melted.
- Add salt and pepper. Remove from heat.
- Stir in the sour cream and cottage cheese.
- Pour over salted potatoes and add more grated cheese on top, if desired.
- Bake at 350 degrees for 20 minutes.
Et cetera: As an extended family, we celebrate all together on Christmas Eve with the traditional tamale dinner and Loteria. I felt it was also important to have a separate celebration with my kids and grandkids at Christmas time, so this potato “casserole” was born. I am sure it is similar to many other potato casseroles, but honestly, I just started throwing things together and liked the result. I hope you do, too.