Cottage Potatoes
Cottage Potatoes are a cheesy potato casserole with tender diced potatoes, bell pepper, and onion in a creamy sauce, topped with a crunchy golden cornflake crust. It’s a potluck classic made with pantry staples, easy to prep ahead, and always the first side dish to disappear. Perfect alongside turkey, pork chops, or meatloaf. Made with pantry staples, it comes together in about an hour and serves 12.
I met these potatoes at my first church potluck, and they genuinely threw me. I grew up on mashed, baked or french fries, full stop, so a creamy cheesy potato casserole with a crunchy cornflake top was a surprise. A good one.
I’ve been making them ever since.
I love how simple and budget friendly they are. Everything is a pantry or fridge staple I keep on hand anyway. Church potlucks are a great for finding just these types of recipes. And they are always delicious!
My family requests them constantly, which tells you everything. They work for a holiday spread or a regular weeknight, and they’re always the first side to vanish off the table.
Speaking of cornflakes doing unexpected work, my Peanut Butter Cornflake Bars and Cornflake Candy prove they’re good for more than breakfast.
And if you’re looking for more potato dishes, I have some you’ll love.
More Potato Sides
- Air Fryer Smashed Potatoes – crispy potatoes with adjustable toppings
- Mashed Potato Gratin – creamy layered potato bake with golden crust
- Twice Baked Potato Casserole – loaded cheesy bacon topped potato bake
- Million Dollar Mashed Potatoes – crockpot mashed potatoes for a crowd
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Potatoes – Russets are best for getting that creamy texture, but baby red or Yukon gold work too. Leftover baked potatoes are a great shortcut instead of boiling fresh.
Velveeta – May seem like a shortcut but it melts into the creamiest, smoothest sauce with no fuss. You can grate your own sharp cheddar or American cheese instead, but Velveeta keeps it foolproof.
Bell Pepper – Red bell pepper adds color and a little sweetness. Green works if that’s what you have.
Onion – A sweet onion like Vidalia is the best option in my opinion, but you can use white or Spanish onion.
Cornflakes – This makes the crunchiest topping and they toast us golden brown with the melted butter. Substitute crushed buttery crackers in a pinch.
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How To Make Cottage Potatoes
- Preheat the oven to 350°F and grease a 9×13 baking dish. Place the diced potatoes in a large pot and cover with water by 1 to 2 inches. Boil over medium high heat for 6 to 8 minutes, 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 half the potatoes and cover with half the cheese mixture. Repeat with the remaining potatoes and cheese mixture. Combine the melted butter and milk in a small bowl and pour it over the potatoes.
- Top with the crushed cornflakes. Cover tightly with foil and bake 30 minutes. Uncover and bake another 15 minutes, until bubbly and the cornflakes are golden brown. Let cool slightly, garnish with parsley, and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days. Reheat in the microwave or a 350°F oven until warmed through.
Make Ahead: Assemble without the cornflake topping, cover, and refrigerate up to 24 hours. Add the topping and bake when ready, adding about 10 minutes if it’s going in cold, straight from the fridge.
Freezer: Bake, cool completely, wrap in plastic and foil, and freeze up to 3 months. Thaw overnight, add fresh cornflake topping, and bake.
Topping Tip: Always add the cornflakes right before baking so they stay crunchy instead of getting soft.
Variations
Tangy: Stir in some sour cream for a richer tangy flavor.
Different Cheese: Use sharp cheddar or American in place of the Velveeta if you prefer. Swap in some Pepper Jack cheese for a little kick.
Add Bacon: Stir in crumbled bacon and sliced green onions for a loaded potato feel.
Different Topping: Use crushed buttery crackers instead of cornflakes.
Leftover Shortcut: Use leftover baked potatoes instead of boiling fresh ones.
Frequently Asked Questions
Yes. Assemble them without the cornflake topping, cover, and refrigerate up to 24 hours. Add the topping and bake when ready, adding about 10 minutes if the dish is cold from the fridge.
Yes. Bake, cool completely, wrap well, and freeze up to 3 months. Thaw overnight, add fresh cornflake topping, and bake. You can also bake from frozen with about 15 extra minutes.
No. If you’re boiling them, you can leave the skins on for more texture. Just scrub them well before dicing and remove any sprouts.
Absolutely. It’s a great shortcut that skips the boiling step and adds a little extra flavor.
Some versions use cottage cheese, but Velveeta keeps the potatoes creamy and smooth without it. Use whichever you prefer.
Up to 3 to 4 days in an airtight container in the fridge. Reheat in the oven or microwave.
These are great next to pork chops, meatloaf, or this roast turkey recipe. Add some green beans and you have a delicious meal!
Recipe Tips & Tricks
- Boil the potatoes in salted water for the best flavor.
- Leave the skins on for more texture, just scrub them well first.
- Use leftover baked potatoes to skip the boiling step.
- Add the cornflake topping right before baking so it stays crunchy.
- Stir in a little sour cream if you want a tangier flavor.
This Cottage Potatoes recipe makes a creamy, cheesy, side dish topped with buttery, crunchy cornflakes. Make them for your next potluck or family dinner and watch them disappear first!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cottage Potatoes
Ingredients
- 5 pounds Russet potatoes peeled, diced
- 1 medium 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 9×13 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.
- Leave the skins on for more texture, just scrub them well first.
- Use leftover baked potatoes to skip the boiling step.
- Add the cornflake topping right before baking so it stays crunchy.
- Stir in a little sour cream if you want a tangier flavor.
Nutrition
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