Cottage Potato Pie, a nostalgic recipe of the ’80s! Although, looking at that wicker pie holder, it may actually go back to the ’70s. Whatever decade it’s from, Cottage Potato Pie is a family favorite!
A potato and cheese pie topped with tomatoes, Cottage Potato Pie can be the main dish or a side dish. Since it is heavy on carbs and fat, I make the rest of the meal light. A lightly dressed salad, steamed vegetables, and grilled meat are all great choices.
I like beefsteak tomatoes for this recipe the best. But this time of year, it can be hard to find them. When you do find them, they tend to be pale and without much flavor. When that happens, any type of ripe, red, flavorful tomato can be used. For the pie pictured above, I used Roma tomatoes. As you can see in the picture, I also like to cover the whole pie with tomatoes, not just a ring around the sides.
- 6 medium potatoes
- 2 cups cottage cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon black pepper
- 2-3 tablespoons Dijon mustard
- 4 oz. Swiss cheese
- 2 tablespoons butter
- 1/2 cup Parmesan cheese
- tomato slices
- 1 unbaked pie shell
- Peel, slice and boil potatoes. Mash well.
- Mix with cottage cheese, sour cream, salt, and pepper.
- Spread mustard in pie shell. I use the back of a small spoon to spread.
- Fill with half of potato mixture. Layer with Swiss cheese. Top with remaining potato mixture.
- Dot with butter. Sprinkle with Parmesan.
- Bake at 375° for 40 minutes.
- Arrange tomato slices in a single layer on pie. Return to oven for 10 more minutes.
Cool for 30-45 minutes before serving.