From Linda Cicero’s Cook’s Corner Column

Side Dish

Pittsburgh Scalloped Potatoes

5 medium potatoes

2 cups cream-style cottage cheese

1/4 cup minced green onion

2 teaspoons salt

1 cup sour cream

1 garlic clove, minced

1/2 cup shredded Cheddar cheese

Boil potatoes, with skin on, in water to cover until just tender when pierced with a fork (do not overcook). When cool, peel and cut into 1-inch cubes. Set aside. Heat oven to 350 degrees. In large bowl, combine cottage cheese, onion, salt, sour cream and garlic. Gently fold in potatoes. Place in a greased 2-quart baking dish. Top with cheese. Bake 40 to 45 minutes. Let stand 10 minutes before serving. Makes 8 servings

Per serving: 184 calories (42 percent from fat), 8.6 g fat (4.8 g saturated, 2.1 g monounsaturated), 25.5 mg cholesterol, 10.6 g protein, 16.5 g carbohydrates, 1.7 g fiber, 836 mg sodium.