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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter melted
- 1 large onion finely chopped
- 1 large green pepper chopped
- 1 jar (2 ounces) diced pimientos drained
- 8 ounces process cheese (velveeta) cubed
- 3 tablespoons minced fresh parsley divided
- 12 large potatoes peeled and diced
- 1 slice bread torn into crumbs
- 1-1/2 cups cornflakes crushed
- Carbohydrate 34.7951516670004 g
- Cholesterol 18.2875000229342 mg
- Fat 7.11744262766182 g
- Fiber 4.53507390852201 g
- Protein 4.43704142889255 g
- Saturated Fat 4.3959896244891 g
- Serving Size 1 1 servings. (240g)
- Sodium 74.7456191100185 mg
- Sugar 30.2600777584784 g
- Trans Fat 0.547447333947263 g
- Calories 216 calories
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 350degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
