Cottage Potatoes

Cottage Potatoes are the perfect side dish for any meal. Creamy, cheesy, and topped with a crunchy topping, this is going to be your new favorite potato recipe for sure.

Cottage Potatoes Recipe

I was introduced to this delicious recipe at my first church potluck. Having grown up on either mashed potatoes or baked potatoes, these cottage potatoes threw me for a loop. And a good one at that!

The ingredients are pantry and fridge staples that I have in my house at all times and the recipe is super easy to make. Which is a good thing as my family requests them all the time.

Whether it’s a special family gathering or a regular weeknight dinner, this recipe will have everyone coming back for seconds.

Who knew corn flakes are so fun in recipes other than cereal? Check out my Peanut Butter Cornflake Bars and this easy Cornflake Candy!

Ingredients Needed

Potatoes – Russet potatoes are the best for this recipe or use baby red or Yukon gold potatoes. I use them in my air fryer smashed potatoes.

Bell pepper – I like to use red bell pepper for color or substitute a green pepper if needed.

Onion – A sweet onion like Vidalia is the tastiest.

Cheese – Velveeta makes melting easier. Or grate your own sharp cheddar cheese or American cheese.

Spices – Garlic powder, salt and pepper if desired.

Corn flakes – Use plain corn flakes or substitute buttery crackers.

Pantry staples – Milk, unsalted butter.

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How To Make Cottage Potatoes

First: Preheat the oven to 350 F. Grease or spray a 9×13 casserole dish.

Second: In a large pot place diced potatoes and cover with water (water should be 1-2 inches above the potatoes.)

Boil over medium high heat for 6-8 minutes or until fork tender. Drain or remove with a slotted spoon and set aside.

Third: In a large mixing bowl, combine the bell pepper, sweet onion, Velveeta cubes, and garlic powder. Stir to combine.

Fourth: In the greased casserole dish, layer 1/2 of the potatoes, cover with 1/2 of the cheese mix. Repeat with remaining mixture.

Fifth: Combine melted butter and milk in a small bowl. Pour milk mixture over the potatoes. Top with cornflake crumbs. Cover tightly with foil and bake for 30 minutes.

Sixth: Uncover and bake for another 15 minutes or until nice and bubbly and the cornflakes a golden brown. Remove from the oven and let cool slightly.

Garnish with chopped fresh parsley or green onions and enjoy.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a 350F oven until warmed through.

Can I make them ahead of time?

You can! The best way is to make the cottage potatoes and store in the baking dish without the cornflake topping. Cover with plastic wrap and refrigerate for up to 24 hours.

When ready to bake, add the cornflake topping and bake.

If you take it right out the fridge and it’s cold you might need to add 10 minutes or so to the cooking time.

Can I freeze them?

Yes, you can. After baking, cool completely. Wrap in plastic wrap and then aluminum foil and store in the freezer for up to 3 months.

When you’re ready to eat, thaw overnight in the fridge.

Remove the plastic wrap, add the cornflake topping, and bake. You can bake directly from frozen if your baking dish is oven safe. Just add 15 or so minutes to the cooking time. 

You can also keep it covered to prevent the topping from burning. Just remove it 5 minutes before the end of the cooking time so the cornflakes can get crispy.

Serving Suggestions

I love these paired with this roast turkey recipe, these pork chops, and this meatloaf. Add these green beans and you have a full meal!

Tips for No Leftovers

• Boil the potatoes in salted water for the best flavor.
• If boiling them, you don’t have to peel them. The skin adds more texture. Just be sure to scrub it really well before dicing.
• Use leftover baked potatoes instead of boiling fresh ones for easier prep!
• Some people like to add cottage cheese in their potatoes but the Velveeta keeps them creamy without it.
• If you want them with a more tangy flavor, stir in some sour cream.
• Other comfort foods I love are my mom’s lasagna and this orange fluff salad that are both perfect for a potluck!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy potato casserole is not your Mom’s cottage potatoes, it’s even better!

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