Name: Cottage Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cottage Potatoes

1. 12 large potatoes, peeled and diced -

2. 8 ounces Velveeta, cubed -

3. 1 large onion, finely chopped -

4. 1 large green pepper, chopped -

5. 1 jar (2 ounces) diced pimientos, drained -

6. 1 slice bread, torn into crumbs -

7. 3 tablespoons minced fresh parsley, divided -

8. 1/2 teaspoon salt -

9. 1/2 cup 2% milk -

10. 1/2 cup butter, melted -

11. 1-1/2 cups cornflakes, crushed -

How to cook deliciously - Cottage Potatoes

1. Stage

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. Stage

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. Stage

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.