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Cottage Potatoes Recipe
Cottage Potatoes Recipe photo by Taste of Home

Cottage Potatoes Recipe

Read Reviews (3)
5 3
Publisher Photo
"I often make this recipe from my cousin for our family reunion...and there's never any left to take home," relates Mary Sholtis of Ashtabula, Ohio
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12-14 servings

Ingredients

  • 12 large potatoes, peeled and diced
  • 8 ounces process cheese (Velveeta), cubed
  • 1 large onion, finely chopped
  • 1 large green pepper, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 slice bread, torn
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1-1/2 cups cornflakes, crushed

Directions

  1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
  2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
  3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
Originally published as Cottage Potatoes in Taste of Home June/July 2005, p7

Reviews for Cottage Potatoes(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 31, 2013

I substituted shredded colby/jack for velveeta, garlic salt for salt, and french fried onions for cornflakes. I omitted diced pimentos and bread. I added 2 cloves garlic, minced. I also only used 6 potatoes. It was fantastic!

MY REVIEW
Reviewed Jan. 30, 2011

Very very yummy comfort food! I always make sure the potatoes are very very tender so after it is baked they are gooey goodness. I used the reduced fat velvetta, use garlic salt (for the plain salt) and add garlic pepper. I serve it with Crunchy Baked Tenderloin and it is fab!

MY REVIEW
Reviewed Dec. 5, 2010

This just looks so good. I made this today for my daughter's boyfriend's parents. I made it with yukon gold potatoes and it sure smells great. I made them little individual meat loaves to go with it. I hope they like it!

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