Cheesy Potato Kugel

 

4

lb russet potatoes, peeled

1

large onion

2

cups small-curd cottage cheese

2

cups shredded mild Cheddar cheese

6

tablespoons chopped fresh chives

3

cloves garlic, finely chopped

1/8

teaspoon freshly ground nutmeg

4

eggs, beaten

Salt and pepper to taste

• 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
• 3 In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
• 4 Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
• 5 Bake 1 hour or until golden brown; sprinkle with remaining chives.