For 4 servings you will need:

4 lg. potatoes, pared
Water to cover
1/4 tsp. salt
1 1/2 c. lg. curd cottage cheese
1/2 c. sour cream
2 cloves garlic, minced
1 tsp. salt
2 green onions, minced
1 c. shredded sharp Cheddar cheese or Swiss cheese
4 tbsp. chopped fresh parsley

Put potatoes into saucepan. Cover with water and add salt. Heat to a simmer and cook until potatoes are done, about 25 minutes.

Cut potatoes into 1/2-inch dices.

Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions.

Turn into buttered 1 1/2 quart casserole.

Sprinkle with the cheese. Bake at 350 degrees for 35 minutes or until potatoes are heated through and cheese is melted.

Sprinkle with parsley. Serve immediately.

Good served with: Veal scaloppine, broccoli with herbs, and marinated sliced tomatoes.

Tips: If prepared ahead, cover and refrigerate up to 24 hours before serving. When chilled, it may take 5 to 10 minutes additional baking time to heat through, depending on temperature of your refrigerator.

Here's a great potato casserole that can be prepared ahead and baked during the last half hour before dinner. It's a take-off from the classic noodles Romanoff, and is an excellent accompaniment to roasted or barbecued meats or poultry.

Preparation time: 25 minutes. Oven temperature: 350 degrees. Baking time: 35 minutes.