Cottage Cheese Scalloped Potatoes
A creamy baked potato casserole made with thinly sliced white potatoes layered in a smooth cottage cheese sauce and finished with reduced-fat shredded cheese and savory seasoning. The dish bakes until the potatoes are tender and the surface develops a golden finish.
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Ingredients
For the Potatoes
- 5 medium-sized white potatoes peeled and cut into thin slices
For the Sauce
- 1 cup reduced-fat cottage cheese blended until completely smooth
- 1 teaspoon garlic powder
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups low-fat milk
- 1 teaspoon sea salt
- 3 tablespoons all-purpose white flour
For the Topping
- 2 servings nacho cheddar popcorn seasoning
- 1 cup shredded low-fat cheddar or Colby cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the potatoes, slice them thinly, and set the slices aside.
- Using a hand mixer, blend the cottage cheese until it reaches a smooth, uniform consistency. Set it aside for the sauce.
- Warm the olive oil in a frying pan over medium heat.
- Add the all-purpose flour to the heated oil and stir thoroughly until the two ingredients combine to form a roux.
- Slowly pour in the low-fat milk while stirring continuously. Add the sea salt, garlic powder, and cayenne pepper, then continue mixing until the sauce becomes smooth and begins to thicken slightly.
- Lower the heat slightly and stir in the blended cottage cheese. Continue mixing until it is completely incorporated into the sauce.
- Lightly coat a casserole dish with olive oil to help prevent the potatoes from sticking.
- Arrange half of the thinly sliced potatoes in an even layer across the bottom of the prepared dish.
- Spread half of the cottage cheese sauce evenly over the first layer of potatoes.
- Arrange the remaining potato slices over the sauce, then distribute the rest of the cottage cheese mixture evenly across the top layer.
- Sprinkle the shredded low-fat cheddar or Colby cheese over the casserole, if desired, to create a flavorful, bubbly surface.
- Finish the top with the nacho cheddar popcorn seasoning.
- Transfer the casserole to the preheated oven and bake for approximately 1 hour, or until the sliced potatoes are tender and the top is golden brown.
- Remove the baked scalloped potatoes from the oven and allow the casserole to cool briefly before serving.
- This short resting period helps the layers settle and makes the casserole easier to portion. Serve warm.