Cheesy Potato Kugel

With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée. MORE + LESS -

Angie McGowan

December 13, 2011

lb russet potatoes, peeled

large onion

cups small-curd cottage cheese

cups shredded mild Cheddar cheese

tablespoons chopped fresh chives

cloves garlic, finely chopped

1/8

teaspoon freshly ground nutmeg

eggs, beaten

Salt and pepper to taste

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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.

To add vibrant color and more nutrition to this dish, stir in 1 cup chopped fresh spinach or broccoli with the other added ingredients.
For a crispier top on your kugel, spray top with cooking spray before baking.