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Supreme Potato Casserole

 Supreme Potato Casserole
Cottage cheese and sour cream give a delicious creamy coating to the tender cubes of potatoes in this side dish. i usually double the recipe when serving it to guests. They never realize it's light. —Joy Allen of Forsyth, Georgia
6 ServingsPrep: 45 min. Bake: 45 min.


  • 3 medium potatoes (about 1-1/2 pounds)
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fat-free milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 tablespoons sliced green onion
  • 1/2 cup shredded reduced-fat cheddar cheese


  • Place the potatoes in a large saucepan and cover with water. Cover
  • and bring to a boil. Reduce heat; cook for 10-15 minutes or until
  • tender. Drain. Peel potatoes and cut into cubes.
  • In a blender or food processor, combine the cottage cheese, sour
  • cream, milk, sugar, salt and garlic powder; cover and process until
  • smooth. Transfer to a large bowl; stir in the potatoes and onion.
  • Pour into a 1-qt. baking dish coated with cooking spray. Bake,
  • uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15
  • minutes longer or until the cheese is melted. Yield: 6 servings.
Nutritional Facts: One serving (1/2 cup) equals 158 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 391 mg sodium, 24 g carbohydrate, 2 g fiber,

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Supreme Potato Casserole (continued)

Nutritional Facts: 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.