Back to Cottage Potatoes

Print Options

 
 

Card Sizes

 
 
 
 Print
Cottage Potatoes Recipe

Cottage Potatoes Recipe

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. YIELD: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.

Reviews for Cottage Potatoes

Sort By :
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!"

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!"

Loading Image