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Cottage Potatoes Recipe
Cottage Potatoes Recipe photo by Taste of Home

Cottage Potatoes Recipe

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5 7
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I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. —Mary C. Sholtis, 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

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Apr. 27, 2016

"37cathy37, read the ingredients and directions one more time. It does not say 2 tablespoons of salt. It says 2 tablespoons of parsley AND salt, which is listed as 1/2 teaspoon."

MY REVIEW
Reviewed Apr. 27, 2016

"Did you really mean 2Tbsp of salt?"

MY REVIEW
Reviewed Apr. 27, 2016

"Every-things sound great, but why the bread? :~( made without the bread."

MY REVIEW
Reviewed Apr. 8, 2016

"Delicious!!"

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!"

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