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.
- 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
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.
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.
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 °F oven for 45 minutes.
Uncover and bake for an additional 10 to 15 minutes. Allow cooling for 5 to 10 minutes.
Sprinkle with chopped parsley and serve.