Cottage Potatoes prove that potatoes can be more than just side dish fare; they can be the mouthwatering main. Rustic, hearty, and heartwarming, Cottage Potatoes blend the best of mashed potatoes and potato casserole to serve up something irresistible. This creamy, cheesy, savory goodness, with plenty of richness and crunch from the buttery cornflake crust, creates a chorus of “wow, that is good” from everyone who tastes it. Cottage Potatoes will become the best memory of your next dinner party or potluck, and one you’ll want to relive again and again.
Ingredients
- 12 large potatoes, peeled and diced
- 8 ounces Velveeta, cubed
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 (2-ounce) jar diced pimientos, drained
- 1 slice of bread, torn into crumbs
- 3 tablespoons fresh parsley, minced and divided
- 1/2 teaspoon salt
- 1/2 cup milk, 2%
- 1/2 cup butter, melted
- 1 1/2 cups cornflakes, crushed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 4-quart baking dish.
Step 3 –Place the potatoes in a large saucepan or dutch oven.
Step 4 –Cover the potatoes with water.
Step 5 –Bring the water to a boil over high heat on the stove-top.
Step 6 –Reduce the heat to medium.
Step 7 –Cover and cook until tender, about 5-7 minutes.
Step 8 –Drain the potatoes.
Step 9 –In a bowl, combine the Velveeta, onion, green pepper, pimientos, bread, 2 tablespoons parsley, and salt.
Step 10 –In the prepared baking dish, layer 1/3 of the potatoes and 1/3 of the cheese mixture.
Step 11 –Repeat the layers twice.
Step 12 –Pour the milk and butter over the layers.
Step 13 –Sprinkle the top with cornflake crumbs.
Step 14 –Cover and bake for 45 minutes.
Step 15 –Uncover and bake until the mixture is bubbly and the top is golden, for about 10-15 minutes.
Step 16 –Top with the remaining parsley.
Step 17 –Serve.
