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Cottage Potatoes

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

cottage potatoes in a white dish with a spoon

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 perfect mix of tender potatoes, creamy Velveeta cheese, and a pop of colorful veggies, all snuggled under a crispy, golden blanket of cornflakes.

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

So don’t delay! Whether it’s a special family get-together or a quiet and snug evening at home, this recipe will have everyone coming back for seconds.

Love cornflakes? Check out my Peanut Butter Cornflake Bars and this easy Cornflake Candy!

ingredients for cottage potatoes like tablespoons of butter and tablespoons parsley

Ingredients Needed

Potatoes – Russet potatoes are the best for this recipe or use baby red or Yukon gold potatoes.

Bell pepper – I like a 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 baking instructions, please see the recipe card at the end of this post.

baked casserole in a white baking dish

How long do cottage potatoes last?

 The 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 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 as directed.

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.

scoop of cottage potatoes recipe

Can I freeze cottage potatoes?

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 allows. 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.

plate of side dish recipe with a blue striped napkin

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!

pan of potatoes with yellow banner and red text

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

plate of cottage potatoes

Cottage Potatoes Recipe

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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

Ingredients

  • 5 pounds Russet potatoes, peeled and diced
  • 1 red bell pepper, seeded diced
  • 1 medium sweet onion, diced
  • 16 ounces Velveeta cheese, cubed
  • 1 teaspoon garlic powder
  • ½ cup milk
  • ½ cup butter, melted
  • 2 cups cornflakes, crushed lightly
  • Chopped parsley for garnish

Instructions

  1. Preheat the oven to 350 F. Grease or spray a 9x13 baking dish.
  2. In a large pot place diced potatoes and cover with water (water should be 1-2 inches above the potatoes.
  3. Boil over medium high heat for 6-8 minutes or until fork tender.
  4. Drain and set aside.
  5. In a large bowl, combine the bell pepper, sweet onion, Velveeta cubes, and garlic powder. Stir to combine.
  6. In the prepared dish, layer 1/2 of the potatoes, cover with 1/2 of the cheese mix. Repeat with remaining mixture.
  7. Combine melted butter and milk in a small bowl.
  8. Pour over the potato mixture.
  9. Top with crushed cornflakes.
  10. Cover tightly with foil and bake for 30 minutes.
  11. Uncover and bake for another 15 minutes or until nice and bubbly and the cornflakes a light brown.
  12. Remove from the oven and let cool slightly.
  13. Garnish with chopped fresh parsley and enjoy.

Notes

  • 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.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 688mgCarbohydrates: 52gFiber: 5gSugar: 8gProtein: 12g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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