Mrs Glick's Potatoes

Mrs. Glick’s potatoes are the lighter, smarter cousin to the classic funeral-potato casserole, swapping the usual cream of soup and cheese sludge for a base built on cottage cheese puréed with mellow boiled garlic. Whole russets simmer with garlic cloves still in their skins, then both get peeled while warm. The potatoes grate into shreds and the garlic squeezes into the food processor with cottage cheese, where it whips into a silky tangy sauce. A scoop of sour cream and a fistful of scallions brings brightness, while a sharp cheddar and paprika top crisps into something genuinely golden in the oven. It tastes far richer than it is, the cottage cheese is the lean trick that holds the casserole together without weighing it down. Make-ahead friendly too, assemble it the day before and bake fresh for company.

Kitchen Tips

• Cook the potatoes just until barely tender, fully soft potatoes turn gluey when grated and lose all texture in the bake.
• Don’t skip the 20-minute cool, hot potatoes slip and stick on a box grater, while cool ones grate into clean shreds.
• Purée the cottage cheese until completely smooth, any visible curds break through the casserole and look unappealing.
• Use the sharpest aged cheddar you can find on top, the punch of an aged cheese stands up to the milder cottage-cheese base.

Variations

• Stir in a cup of crumbled cooked bacon or chopped ham for a heartier breakfast-leaning casserole.
• Use Yukon Gold potatoes instead of russets for a buttery, slightly sweeter version with a creamier finish.
• Top with crushed cornflakes or panko mixed with melted butter for a crunchier top in place of the paprika dusting.