Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
Easy Cottage Potatoes are a creamy, cheesy, casual dish that is made easier with the use of Creamer Potatoes from The Little Potato Company.
We have been focusing on easy family meals using Little Potatoes, recipes like Slow Cooker Sausage and Potatoes, Homemade Pierogi Casserole, Lemon Feta Mediterranean Potatoes, Cajun Roasted Potatoes, Air Fryer Diner Home Fries, Garlic Herb Smoked Potatoes, and Extra Crispy Roasted Potatoes. All are fantastic and get the dinner on the table fast and easy.
What Are Cottage Potatoes?
Cottage Potatoes are a cheesy simple Southern potato dish. I love the name as it implies comfort, relaxation and ease. That is what this dish is all about.
It does take some time to put together as any casserole would, but then you can sit back and relax as it bakes away to perfection.
What Are In Cottage Potatoes?
Simple, fresh ingredients go into this very simple side dish. Doing a little par cooking of the potatoes helps them cook beautifully in the oven and not burn the other more delicate ingredients.
The cornflake topping makes for a fun and delicious addition. That is something that everyone will love.
Ingredients
Boomer Gold Little Potatoes, diced into ½ inch pieces
Velveeta cheese
Havarti cheese
Sweet onion
Green pepper
Red pepper
Onion powder
Kosher salt and fresh ground pepper
3% milk
Butter
Corn flakes
Chopped parsley for garnish
Why Use Creamer Potatoes Instead of Russet Potatoes
The Little Potato Company’s Creamer potatoes are so easy to use, they come pre-washed and require no peeling. The naturally flavorful skin is meant to be eaten.
They are also conveniently the right size, so the Little Potatoes cook evenly and to the same doneness. So you won’t have one potato that is hard and undercooked and another that is overcooked. Each Little Potato is the perfect bite.
They are so easy to cut into bite-sized pieces, they have been my go-to potato for years and years.
How To Make Cottage Potatoes
This recipe is so easy, the cheese is cubed, and you just add in with the vegetables and potatoes in layers. Pour on milk and butter, and the magic happens while it bakes! They become all saucy and delicious. How cool is that?
- Place the diced potatoes in a large saucepan and cover with water. Bring to a boil; reduce the heat and simmer for 5-7 minutes, then drain. The potatoes won’t be fully cooked.
Preheat oven to 350F.
- In a medium bowl, mix the Velveeta & Havarti cheese cubes, the diced onion, red and green diced peppers, onion powder, and salt and pepper to taste.
- 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 onion mixture. Repeat the layers, potatoes, salt and pepper, cheese mixture, and finish with the cheese mixture.
- Pour the milk and melted butter over the potatoes and cheese. Top with the corn flakes.
- Cover with aluminum foil and bake in a preheated 350-degree F oven for 45 minutes.
- Uncover and bake for an additional 10 – 15 minutes.
- Allow cooling for 5 – 10 minutes. Sprinkle with chopped parsley and serve.
- There you have it, a simple, easy side dish that is portable, one that everyone will love and will go back for seconds. I know my family sure does!
Creamy, cheesy goodness in every bite! Imagine these with a great BBQ’d steak dinner, or roasted chicken, succulent ham, also delicious with eggs for brunch, the list goes on.
I truly love a simple casserole, doesn’t get much better than this. Enjoy!
Pin it HERE!!
Pin it HERE!!
Easy Cottage Potatoes
Ingredients
- 3 lbs Boomer Gold Little Potatoes diced into ½ inch pieces
- 8 ounces Velveeta cheese cubed
- 6 ounces Havarti cheese cubed
- ½ large sweet onion finely diced
- ½ large green pepper finely diced
- ½ large red pepper finely diced
- ½ tsp onion powder
- Kosher salt and fresh ground pepper
- 1/3 cup 3% milk
- 1/3 cup butter melted
- 2 ½ cups corn flakes
- Chopped parsley for garnish
Instructions
- Place the diced potatoes in a large saucepan and cover with water. Bring to a boil; reduce the heat and simmer for 5-7 minutes, then drain. The potatoes won’t be fully cooked.
- In a medium bowl, mix the Velveeta & Havarti cheese cubes, the diced onion, red and green diced peppers, onion powder, and salt and pepper to taste.
- 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.
- Pour the milk and melted butter over the potatoes and cheese. Top with the corn flakes.
- Cover with aluminum foil and bake in a preheated 350-degree F oven for 45 minutes.
- Uncover and bake for an additional 10 – 15 minutes.
- Allow cooling for 5 – 10 minutes.
- Sprinkle with chopped parsley and serve.
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