Potato Cheese Casserole

Potatoes and cheese are natural partners; in a low-fat recipe, they’re even more delicious together!

Serves: 6Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Medium

Serves: 6


  • 6 medium potatoes, peeled and sliced
  • 2 cups 1% cottage cheese
  • 3 Tbsp. shredded Parmesan cheese
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. all-purpose flour
  • 1 tsp. dried thyme leaves
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 1⁄3 cup skim milk
  • 2 Tbsp. butter


  • Place potatoes in large saucepan with water to cover. Bring to a boil, reduce the heat to medium, and simmer until tender, about 25 minutes. Drain potatoes and set aside.
  • Preheat oven to 350°F. Spray a 2 1⁄2-quart baking dish with nonstick cooking spray.
  • In a medium bowl, beat cottage cheese until smooth.
  • In a small pan, heat olive oil; add onion and garlic and cook until tender, about 5 minutes. Add to cottage cheese and Parmesan cheese along with flour, thyme, salt, and pepper.
  • Layer one-third of the sliced potatoes in prepared baking dish. Cover with half of the cottage cheese mixture. Repeat layers, ending with potatoes. Pour milk evenly over the potato-cheese layers; dot with butter. Bake until casserole is bubbly and lightly browned, about 35 to 40 minutes.