Easy Cottage Potatoes
Boomer Gold Little Potatoes
Place the diced potatoes in a large saucepan and cover with water, bring to a boil, reduce heat and simmer.
Mix the cheese cubes, diced onion, 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.
Layer 1/3 of the cheese mixture. Repeat the layers 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 as instructed. Uncover and bake for additional minutes.
Sprinkle with chopped parsley and serve.
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