MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Potatoes
Categories: Potatoes, Cheese, Vegetables, Herbs, Dairy
Yield: 14 Servings
12 lg Potatoes; peeled, diced
8 oz Velveeta; in cubes
1 lg Onion; fine chopped
1 lg Green pepper; chopped
2 oz Jar diced pimientos;
- drained
1 sl Bread; in crumbs
3 tb Minced fresh parsley;
- divided
1/2 ts Salt
1/2 c Milk
1/2 c Butter; melted
1 1/2 c Cornflakes; crushed
Place the potatoes in a large saucepan or Dutch oven and
cover with water. Bring to a boil; reduce heat to
medium. Cover and cook for 5-7 minutes or until tender;
drain. In a bowl, combine the cheese, onion, green
pepper, pimientos, bread, 2 tablespoons parsley and
salt.
In a greased shallow 4-qt. baking dish, layer a third of
the potatoes and a third of the cheese mixture. Repeat
layers twice. Pour milk and butter over all; sprinkle
with cornflake crumbs.
Cover and bake @ 350┬║F/175┬║C for 45 minutes. Uncover;
bake 10-15 minutes longer or until bubbly and top is
golden. Sprinkle with remaining parsley.
Mary C. Sholtis, Ashtabula, Ohio
Makes: 14 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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