Name: Bulgarian Potatoes
Cook time: 10 min
Total time: 1 3 D4 hr
Yield: Makes 10 to 12 servings
Ingredients: 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); an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)

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.

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.

Recipe notes

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