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.

25 mins
1 hour 7 mins


  • 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


  • 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.

  • 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.

  • 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.

  • Step 4

    Pour the milk and melted butter over the potatoes and cheese. Top with the corn flakes.

  • Step 5

    Cover with aluminum foil and bake in a preheated 350 °F oven for 45 minutes.

  • Step 6

    Uncover and bake for an additional 10 to 15 minutes. Allow cooling for 5 to 10 minutes.

  • Step 7

    Sprinkle with chopped parsley and serve.