Cottage Potatoes

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Cottage Potatoes

 

12 large potatoes, peeled and diced

8 oz. Velveeta cheese, cubed

1 large onion, finely chopped

1 large green bell pepper, diced

1 jar (2 oz.) diced pimientos, drained

1 slice bread, torn

3 TB minced fresh parsley, divided

1/2 tsp. salt

1/2 cup milk

1/2 cup butter, melted

1-1/2 cups cornflakes, crushed

 

Place the potatoes in a large sauce pan or Dutch oven and cover with water.

Bring to a boil; reduce heat

to medium. Cover and cook for 5 to 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 quart 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 350° F., for 45 minutes. Uncover; bake 10 to 15 minutes

longer or until bubbly and top is

golden. Sprinkle with remaining parsley. 

 

Yield: 12 to 14 servings.

 

Recipe from: Mary Sholtis, Ashtabula, Ohio.