Easy Cottage Potatoes
These Easy Cottage Potatoes are creamy, cheesy, flavorful, and crispy from a fun 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.
Servings: 12 servings
Calories: 292kcal
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.
Nutrition
Serving: 1 | Calories: 292kcal | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 507mg | Fiber: 3g | Sugar: 5g