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Cottage Potatoes Recipe

Cottage Potatoes Recipe

"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. 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.