Cottage Potatoes

Cottage potatoes are the epitome of comfort food. This utterly delicious southern casserole contains creamy Velveeta, crispy potatoes, butter, onion and diced pimientos. It’s like an upgraded (read: indulgent) version of mashed potatoes. And while you can certainly add extra veggies and meat to cottage potatoes, we also like the simplicity of the recipe as is. Cottage potatoes are a great rainy day recipe when you need something warm and comforting.

Ingredients for Cottage Potatoes

• Potatoes: Russet potatoes have a low moisture content, which makes them ideal for this recipe. The inside will stay soft while the skin crisps.
• Velveeta: Velveeta is smooth and rich when melted, which is perfect for cottage potatoes.
• Onion: Make sure you know how to cut an onion properly for same-size pieces that cook evenly.
• Green pepper: Green pepper adds a nice crunch and color to this casserole.
• Diced pimientos: Drain the pimientos first, to prevent sogginess.
• Bread: The pieces of bread soak up excess moisture.
• Parsley: Slightly peppery and herby, fresh parsley brightens the dish.
• Salt: Salt enhances the overall flavor of this cottage potatoes recipe.
• Milk: Two percent or whole milk adds essential richness and moisture.
• Butter: Use unsalted butter so you can control the overall salt content.
• Cornflakes: Cornflakes create a crunchy crumb topping.

Directions

Step 1: Cook the potatoes

Put the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil, then reduce the heat to medium. Cover and cook for five to seven minutes or until the potatoes are tender. Drain the water.

Step 2: Combine the ingredients

In a bowl, stir together the cheese, onion, green pepper, pimientos, bread, salt, and 2 tablespoons of parsley (save the last tablespoon for the end).

Step 3: Assemble the casserole

In a greased, shallow 4-quart baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat the layers two more times. Pour the milk and butter over the potatoes and cheese, and then sprinkle the top with cornflake crumbs.

Step 4: Bake

Cover the dish and bake at 350°F for 45 minutes. Uncover and bake for an additional 10 to 15 minutes or until the cottage potatoes are bubbly and the top is golden. Sprinkle with the remaining parsley.

JONATHAN MELENDEZ FOR TASTE OF HOME

Cottage Potatoes Recipe Variations

• Add bacon: Diced cooked bacon would go well in this dish.
• Add vegetables: For more color and flavor, mix in peas or chopped carrots.

How to Store Cottage Potatoes

Store leftover cottage potatoes in an airtight container in the refrigerator. This dish will stay good for three to four days.

Can you make cottage potatoes ahead of time?

Sure, you can make these potatoes ahead of time and refrigerate them overnight. Assemble the dish without baking it, then cover it and keep it in the fridge until you’re ready to bake it.

Cottage Potato Recipe Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Do I have to peel the potatoes?

No, you don’t have to peel the potatoes for this dish, especially if you’re pressed for time.

What should I serve with cottage potatoes?

Since this dish is definitely hearty, we’d recommend serving it with a green salad and roasted vegetables on the side.

Can I double this cottage potato recipe?

Yes, you can easily double this recipe. Just treat it as two separate batches (using two separate baking dishes) rather than trying to squeeze everything into one dish.