Cottage Potatoes

Ingredients

• 12 large potatoes, peeled and diced
• 8 ounces Velveeta, cubed
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 (2-ounce) jar diced pimientos, drained
• 1 slice of bread, torn into crumbs
• 3 tablespoons fresh parsley, minced and divided
• 1/2 teaspoon salt
• 1/2 cup milk, 2%
• 1/2 cup butter, melted
• 1 1/2 cups cornflakes, crushed

Directions

1. Preheat the oven to 350 degrees F.
2. Grease a 4-quart baking dish.
3. Place the potatoes in a large saucepan or dutch oven.
4. Cover the potatoes with water.
5. Bring the water to a boil over high heat on the stove-top.
6. Reduce the heat to medium.
7. Cover and cook until tender, about 5-7 minutes.
8. Drain the potatoes.
9. In a bowl, combine the Velveeta, onion, green pepper, pimientos, bread, 2 tablespoons parsley, and salt.
10. In the prepared baking dish, layer 1/3 of the potatoes and 1/3 of the cheese mixture.
11. Repeat the layers twice.
12. Pour the milk and butter over the layers.
13. Sprinkle the top with cornflake crumbs.
14. Cover and bake for 45 minutes.
15. Uncover and bake until the mixture is bubbly and the top is golden, for about 10-15 minutes.
16. Top with the remaining parsley.
17. Serve.