Bulgarian Potatoes

I knew this would not photograph well, but nothing can stop me. We made this recipe from Gourmet from a series they did on flashback recipes. This one is from 1959, but I found it just as yummy today. Or, last weekend.

We had it with some baked Arctic Char, and a Pinot Grigio. I think it would be even yummier with a Sauvignon Blanc. This recipe is sort of like tangy scalloped potatoes.

Bulgarian Potatoes

2 c 4% cottage cheese (1 lb)
1 stick unsalted butter,melted and cooled slightly (I'd use less next time)
1 1/4 t salt
3/4 t black pepper
3 lb russet potatoes (6 medium, or 3 large)
2 large eggs
1 c plain whole-milk yogurt (8 oz)

Put oven rack in middle position and preheat to 375 degrees. Butter a 9x12 baking dish. Get out your food processor and mandoline slicer (if handy).

Puree cottage cheese in food processor until very smooth, about 1 minute, then add melted butter, 1 t salt and 1/2 t pepper and blend until combined well. Peel potatoes and slice on a mandoline (or by hand, really carefully, and really thin, like 1/8 inch). Spread one third of the potatoes evenly in one layer in dish and top with one third cottage cheese mixture. Repeat two more times. You should be ending with the sauce, not the potatoes. Cover tightly with foil and bake until potatoes are tender, 60-75 minutes.

Whisk together eggs, yogurt, and remaining 1/4 salt and pepper in a bowl. Pour over potatoes and bake, again, but uncovered, for about 20 minutes or until custard is set. You can even let the top brown a bit.

This can baked one day ahead, cooled completely, then chilled covered with foil. Reheat, covered, in a 375 degree oven until hot, about 30 minutes.