Cottage Potatoes

  Side Dishes

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.

Cottage Potatoes

Average Rating: 4.875

TOTAL TIME: Prep: 20 min. Bake: 55 min.
YIELD: 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 into crumbs
  • 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

Instructions

  • 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.

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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