These Easy Cottage Potatoes are creamy, cheesy, flavorful, and crispy from a layer of cornflakes on top. They make a perfect casual side dish to go with any entree and are a great make-ahead dish to bring to a gathering. Just before they go in the oven, top with corn flakes and bake.
Equipment
- Large saucepan
- Medium bowl
- 9” x 13” casserole dish
- Aluminum foil
- 3 lbs Little Potatoes, diced into 1/2-inch pieces
- 8 oz Velveeta cheese, cubed
- 6 oz havarti cheese
- 1/2 large sweet onion, finely chopped
- 1/2 large green pepper, finely diced
- 1/2 large red pepper, finely diced
- 1/2 tsp onion powder
- (To taste) kosher salt and freshly ground pepper
- 1/3 cup 3% Milk
- 1/3 cup butter, melted
- 2 1/2 cups corn flakes
- (For garnish) parsley, chopped
Instructions
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Step 1
Place the diced potatoes in a large saucepan, cover with water, Bring to a boil. reduce the heat and simmer for 5 to 7 minutes, then drain. The potatoes won't be fully cooked.
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Step 2
In a medium bowl, mix the Velveeta and havarti cheese cubes, the diced onion, red and green diced peppers, onion powder, and salt and pepper to taste.
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Step 3
Grease a 9” x 13” casserole dish. Layer 1/3” of the potatoes in the bottom of the dish, season with salt and pepper, then layer 1/3 of the cheese mixture. Repeat the layers, potatoes, salt and pepper, cheese mixture, and finish with the cheese mixture.
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Step 4
Pour the milk and melted butter over the potatoes and cheese. Top with the corn flakes.
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Step 5
Cover with aluminum foil and bake in a preheated 350 °F oven for 45 minutes.
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Step 6
Uncover and bake for an additional 10 to 15 minutes. Allow cooling for 5 to 10 minutes.
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Step 7
Sprinkle with chopped parsley and serve.
