Tuesday, May 31, 2011

Cheesey Cottage Potatoes

(I don't remember where I saw this picture, but wanted to give you a smile!=)

This dish takes me back to my childhood, as its one my mom often made.

She was quite an amazing lady.  I learned so much from her example of goodness and godliness.

Her children, and grandchildren alike, have deemed her a 'saint'.  She went to her Heavenly Home after developing a blood clot in her lung after knee surgery in December 1987, at the young age of 64. (As I was recovering from brain tumor surgery...but that's a story for another time).

Anyway - those things came to mind as I considered sharing this great dish with you.

It's easy to make and can be made a day ahead of time. 

This is a requested dish my own children and families enjoy often at our shared meals.

I've made it so many times, I don't even look at a recipe anymore.


10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

Print Friendly and PDF

              Made it on Monday