Cottage Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 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
- 1-1/2 cups cornflakes crushed
- 1 slice bread torn
- Carbohydrate 1.15374361150044 g
- Cholesterol 21.3354166934232 mg
- Fat 8.02748306560545 g
- Fiber 0.264419450508224 g
- Protein 0.548448333707976 g
- Saturated Fat 5.05426456190395 g
- Serving Size 1 1 -14 serving (53g)
- Sodium 59.4232222950216 mg
- Sugar 0.889324160992217 g
- Trans Fat 0.582858556271805 g
- Calories 77 calories
Directions 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. Yield: 12-14 servings. Originally published as Cottage Potatoes in Taste of Home June/July 2005, p7 Print Add to Recipe Box Email a Friend
