We weren’t sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.
2 cups 4% cottage cheese (1 lb)
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3 lb russet (baking) potatoes (6 medium)
2 large eggs
1 cup plain whole-milk yogurt (8 oz)
Special equipment:an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10
by 2 inches)
Put oven rack in middle position and preheat oven to 375°F. Butter baking dish.
Purée cottage cheese in a food processor until as smooth as possible, about 1
minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until
Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices.
Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant
cup) cottage cheese mixture (mixture will not cover potatoes completely).
Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with
foil and bake until potatoes are tender, 1 to 1 1/4 hours.
Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
Cooks' note: Potatoes with custard can be baked 1 day ahead and cooled completely, then chilled, covered with foil. Reheat, covered, in a 375°F oven until hot, about 30 minutes. Serves10 to 12 .
Source: www.gourmet.com, Photo: John Kernick