Preheat the oven to 350 F. Grease or spray a 9x13 baking dish.
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 and set aside.
In a large bowl, combine the bell pepper, sweet onion, Velveeta cubes, and garlic powder. Stir to combine.
In the prepared dish, layer 1/2 of the potatoes, cover with 1/2 of the cheese mix. Repeat with remaining mixture.
Combine melted butter and milk in a small bowl.
Pour over the potato mixture.
Top with crushed cornflakes.
Cover tightly with foil and bake for 30 minutes.
Uncover and bake for another 15 minutes or until nice and bubbly and the cornflakes a light brown.
Remove from the oven and let cool slightly.
Garnish with chopped fresh parsley and enjoy.