Cottage Cheese Potato Casserole

Creamy, cheesy, and perfectly golden — this Cottage Cheese Potato Casserole combines layers of tender potatoes, eggs, and rich dairy for a comforting side or satisfying main dish.

Recipe Card

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: One 9-inch baking dish
Dietary Notes: Vegetarian | High-Protein

Ingredients

2 pounds (900 g) potatoes, peeled and thinly sliced
1 ½ cups (340 g) cottage cheese
½ cup (120 ml) sour cream
1 cup (100 g) grated mozzarella cheese
½ cup (50 g) grated cheddar cheese
2 large eggs
2 tablespoons unsalted butter (plus extra for greasing)
1 small onion, finely chopped (optional)
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon nutmeg (optional)
1 tablespoon chopped parsley (for garnish)

Optional Add-ins:

½ cup cooked bacon bits or diced ham for a hearty version
½ teaspoon garlic powder for added flavor

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) baking dish with butter or cooking spray.
Cook the Potatoes:
Bring a large pot of salted water to a boil. Add sliced potatoes and cook for 5–7 minutes until just tender but not falling apart. Drain and set aside.
Prepare the Cheese Mixture:
In a large bowl, combine cottage cheese, sour cream, eggs, salt, pepper, and nutmeg. Mix well until smooth. Stir in half of the mozzarella and cheddar.
Assemble the Casserole:
Layer half of the potatoes in the baking dish. Spread half of the cheese mixture evenly over the potatoes. Add the remaining potatoes and top with the rest of the cheese mixture.
Add Topping:
Sprinkle the remaining mozzarella and cheddar evenly on top. Dot with butter.
Bake:
Bake uncovered for 35–40 minutes until the top is golden and bubbly. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Cool and Serve:
Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley before serving.

Quick Tip: For extra creaminess, blend the cottage cheese mixture before layering.

Brief Introduction

This Cottage Cheese Potato Casserole is a homestyle favorite — a creamy blend of tender potatoes and rich dairy baked into a golden, comforting dish. It’s perfect as a side for dinner or a standalone meal when paired with a simple salad. I first made this when I needed to use up leftover potatoes and cottage cheese, and it turned out to be a family staple ever since.

Step-by-Step Cooking Guide

Preparing the Base

Boil the potato slices until just tender. Avoid overcooking, as they’ll continue to soften while baking. Drain and set aside.

Tip: Use a mandoline slicer for even, thin slices that cook uniformly.

Mixing the Cheese Layer

In a large bowl, whisk together cottage cheese, sour cream, eggs, salt, and pepper. For a smoother texture, blend the mixture using an immersion blender. Fold in grated cheeses and onion if using.

Tip: Adding a pinch of nutmeg enhances the flavor of the dairy mixture subtly.

Layering the Casserole

Spread a layer of potatoes, followed by the cheese mixture. Repeat until all ingredients are used. This ensures every bite has a balance of creaminess and texture.

Baking and Finishing

Bake uncovered until golden brown and bubbling. Let cool slightly before cutting — this helps the layers set neatly.

Ingredient Details and Substitution Tips

Potatoes:
Waxy potatoes (like Yukon Golds or red potatoes) work best — they hold their shape without turning mushy. Russets can be used for a softer, mashed-like texture.

Cottage Cheese:
Full-fat cottage cheese creates a richer texture, while low-fat versions keep it lighter. Blend it for a smoother consistency if preferred.

Sour Cream:
Adds tang and moisture. Substitute with Greek yogurt for a protein boost.

Cheeses:
Mozzarella melts smoothly; cheddar adds sharpness. You can use Swiss or Gruyère for a deeper flavor.

Eggs:
Bind the mixture and help it set. Replace each egg with ¼ cup of unsweetened Greek yogurt for an egg-free option.

Butter:
Provides richness and helps the top brown beautifully.

Recipe Variations and Serving Suggestions

Flavor Variations:

Herbed Potato Casserole: Add 1 tablespoon of chopped chives or dill to the cheese mixture.
Loaded Version: Mix in cooked bacon or ham for a hearty twist.
Garlic Lovers’ Style: Add 1–2 cloves minced garlic to the cheese mixture.

Dietary Variations:

Gluten-Free: Naturally gluten-free when using pure ingredients.
Low-Fat: Use low-fat cottage cheese and reduced-fat sour cream.
Vegetarian: The base recipe is fully vegetarian.

Serving Suggestions:
Serve hot as a main dish with a green salad or roasted vegetables. It also pairs well as a side with grilled chicken or fish. For presentation, sprinkle with chopped parsley or thyme before serving.

Pairing Suggestions:
Enjoy with a crisp white wine such as Sauvignon Blanc or a light sparkling beverage.

Storage and Make-Ahead Information

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
Freeze baked casserole portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Reheat covered in a 350°F (175°C) oven for 15–20 minutes or until warmed through. For individual portions, microwave for 1–2 minutes.

Make-Ahead Tips:
You can assemble the casserole up to 24 hours ahead and refrigerate it unbaked. Bake directly from the fridge, adding 5–10 extra minutes of cooking time.

Shelf Life & Quality Notes:
Best enjoyed within 2–3 days for optimal creaminess. The texture may firm up slightly after refrigeration.

Nutrition Facts (Per Serving)

Frequently Asked Questions (FAQs)

Q: Can I use ricotta instead of cottage cheese?
A: Yes, ricotta can replace cottage cheese for a smoother, milder casserole.

Q: How do I keep the top from over-browning?
A: Cover loosely with foil during the last 10 minutes of baking if needed.

Q: Can I make this without sour cream?
A: Yes, replace sour cream with Greek yogurt or heavy cream.

Q: Can I add vegetables?
A: Definitely. Spinach, zucchini, or mushrooms work well — just sauté them first to remove moisture.

Q: Is this casserole freezer-friendly?
A: Yes, both baked and unbaked versions freeze well. For best results, thaw overnight and reheat covered.

Optional Personal Story or Additional Notes

This recipe came from my grandmother’s handwritten notebook, where she simply called it “Cheese Pie.” Over time, I adjusted the ratios to make it creamier and added the dual cheese topping for extra flavor. It’s the kind of comfort food that fits any occasion — easy enough for weeknights, yet elegant enough for holidays.

After several tests, I found that baking it uncovered yields the perfect golden crust while keeping the inside moist and soft. Every forkful reminds me of family dinners on chilly evenings, when the smell of baked cheese filled the kitchen.

Reader Interaction and Call-to-Action

Have you tried this Cottage Cheese Potato Casserole? Leave a comment below with your results or any creative twists you added.
Share your version on social media using #CottageCheeseCasserole and tag the post so others can see your creation.

Would you like me to format this version into SEO-opti