Ingredients
The following ingredients have 8 Servings
- 1 1/2 cup(s) cottage cheese (I used 2%)
- 2 tablespoon(s) fresh thyme leaves, chopped
- 1 teaspoon(s) garlic, chopped
- 1 dash(es) cayenne pepper or to taste
- 1 cup(s) half and half
- 1 1/2 cup(s) Gruyere cheese, grated
- 1 cup(s) Asiago cheese, grated
- 3 pound(s) russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
- - salt, to taste
Instruction
- In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
- Slowly add half and half while the processor is running. Set aside.
- Combine Gruyere and Asiago cheese; set aside.
- Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
- Pour one-third of cottage cheese mixture over potatoes.
- Top with one-third of shredded cheese mixture.
- Repeat two more times with remaining ingredients.
- Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
- Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
- Remove from oven and allow to stand 15 minutes before serving.
