Ingredients
4
lb russet potatoes, peeled
1
large onion
2
cups small-curd cottage cheese
2
cups shredded mild Cheddar cheese
6
tablespoons chopped fresh chives
3
cloves garlic, finely chopped
1/8
teaspoon freshly ground nutmeg
4
eggs, beaten
Salt and pepper to taste
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
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.
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.
Bake 1 hour or until golden brown; sprinkle with remaining chives.
