Potatoes Romanoff (2)

2 1/2 lb. potatoes
2 T. butter or margarine
Salt & pepper, to taste
1 c. sour cream
1 c. small-curd cottage cheese
3 to 6 green onions, thinly sliced
Grated Cheddar Cheese (about 1 1/2 c.)
Paprika (opt.)

Pare and cut potatoes into 1/2-inch cubes. Boil in salted water until barely tender, about 5 minutes. Do not overcook. Drain thoroughly and toss with butter or margarine. Salt and pepper, to taste. Add sour cream, cottage cheese and onions; toss gently until well combined. Turn mixture into 9×13-inch greased baking dish. Sprinkle with Cheddar cheese and paprika, optional. Bake at 350°for 30 minutes, until bubbly and browned on top. Makes 6 servings.

Note: Doubles easily. When doubling, use 11×15-inch dish.

Marcia Pederson