Recipe Baby Beetroot SaladNeed a recipe to use up your excess potatoes? This delicious recipe will warm you on cold winter nights, either as a side dish or a light supper.
Ingredients
5 large potatoes, peeled and cubed
1 onion, roughly chopped
1 and a half cups light cottage cheese
1 cup sour light cream
1 cup light shredded cheddar cheese
1 sachet chicken flavoured soup powder
Method
- Boil or steam potatoes until tender.
- Pan fry onion until golden brown.
- Preheat oven to 180 ̊C and grease a 22cm x 32cm casserole dish.
- Combine potatoes, onion, cottage cheese, sour cream and soup powder. Pour mixture to the casserole dish. Top with cheese.
- Bake for 30 to 40minutes until lightly golden brown.


- 5 large potatoes, peeled and cubed
- 1 onion, roughly chopped
- 1 and a half cups light cottage cheese
- 1 cup sour light cream
- 1 cup light shredded cheddar cheese
- 1 sachet chicken flavoured soup powder
- 1. Boil or steam potatoes until tender.
- 2. Pan fry onion until golden brown.
- 3. Preheat oven to 180 ̊C and grease a 22cm x 32cm casserole dish.
- 4. Combine potatoes, onion, cottage cheese, sour cream and soup powder. Pour mixture to the casserole dish. Top with cheese.
- 5. Bake for 30 to 40minutes until lightly golden brown.
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