Cottage Potatoes Recipe

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.

5 from 1 vote

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Course: Side Dishes

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Author: Jennifer Stewart

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

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.

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.

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