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Cottage Potatoes

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
    14 servings


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


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 cup: 389 calories, 11g fat (7g saturated fat), 31mg cholesterol, 393mg sodium, 64g carbohydrate (8g sugars, 6g fiber), 10g protein.


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  • David
    Dec 27, 2020

    I made this for Christmas dinner trying to duplicate the Cottage Potatoes that my Mom used to make. PLEASE instead of listing "12 large potatoes" put how many pounds of potatoes to use. I used 12 large Russet potatoes and it made so much that I had to at least double the rest of the ingredients. It turned out spot on, but it made so much!

  • Pamela
    Dec 15, 2020

    Delicious! However, it's just the two of us, so I used 3 large russets. Since this does not have to be an "exact" recipe because it's not a cake -- I used about the same amounts for the other ingredients in the recipe -- except just half a green pepper. My batch filled a 13 x 9 pan. I didn't have cornflakes for the topping, so I toasted panko breadcrumbs in butter in a pan. The next night we decided to heat some up in the waffle iron! Really good and crunchy!

  • sjpoor
    Oct 17, 2020

    Amen to Kevin

  • kellymoriarity
    Apr 13, 2020

    This is a similar recipe that my grandmother gave me 30 years ago. We make it slightly different we use fresh parsley chopped up and we omit the green peppers. We use one cup of milk and one cup of butter. And we don't cook the potatoes until tender we cook them just before it's done that way when it is baked in the oven the potatoes don't get overcooked or mushy that's why we add more milk to the recipe. I just went on here to check and see if my recipe was out there and it is. Everytime I tell people I make cottage potatoes I have no clue what I'm talking about. This is the best recipe

  • Kevin
    Apr 2, 2020

    Just once I'd like to see a recipe that was sized for two people. All the recipes seem to be crowd sized.

  • Kaye
    Apr 1, 2020

    Why do folks completely change a recipe when doing a review? I would think a review should be based on making the recipe as written.

  • Babette
    Aug 7, 2019

    I got this recipe from a friend 42 years ago! It is as delicious and easy today as it was then. It goes great with ham for Easter or with chicken, burger, ribs etc for cookouts. Also great for a pot luck dinner.

  • Carol1023
    Aug 7, 2019

    Let me tell you, for family meals ,of which people cook everyday, this kind of comfort food beats gourmet cooking everyday of the week.

  • Mary
    Aug 7, 2019

    No comment left

  • Jeanne
    Jun 24, 2019

    Wonderful recipe!! My family LOVED it!!!