Cottage Potatoes
Creamy cheesy Cottage Potatoes with Velveeta, peppers, and a crunchy cornflake topping. An easy potato casserole perfect for potlucks. Ready in about an hour.
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Servings: 12
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
Serving: 1 | Calories: 336kcal | Carbohydrates: 46g | Protein: 13g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 710mg | Potassium: 1001mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 26mg | Calcium: 263mg | Iron: 3mg
