Dill Potatoes Romanoff

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool.
• In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently.
• Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.