Bulgarian Potatoes
"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...."
INGREDIENTS
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2 cups 4% cottage cheese (1 lb)
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1 stick (1/2 cup) unsalted butter, melted and cooled slightly
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1 1/4 teaspoons salt
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3/4 teaspoon black pepper
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3 lb russet (baking) potatoes (6 medium)
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2 large eggs
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1 cup plain whole-milk yogurt (8 oz)
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Special equipment: an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)
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