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Cottage Potatoes

Cottage Potatoes Recipe
Yield: 12 Servings (7 oz.)

Yield: 12 Servings (7 oz.)

This tasty side dish is easy to prepare, feeds a crowd, and works perfectly on your breakfast and brunch menu. What's not to like?

Ingredient Weight Measure
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb 16 oz.
American cheese, shredded 8 oz.
Parsley, fresh, chopped, divided 3 Tbsp.
Kosher salt 1 tsp.
Simplot RoastWorks®: Roasted Herb and Garlic Russet Potatoes 6/2.5lb 40 oz. 1 bag
Milk 4 fl. oz.
Butter, melted 4 oz.
Cornflakes, crushed 1 1/2 cups
Preparation Instructions:
Step 1
Preheat convection oven to 350°F.
Step 2
In a medium bowl, combine the pepper and onion blend, shredded cheese, 2 Tbsp. parsley and salt.
Step 3
Layer 1/3 of the potatoes in a greased half-sized hotel pan. Top with 1/3 of the pepper and onion mixture. Repeat layers twice. Whisk milk and butter together and pour over top of pan. Sprinkle cornflakes over the top. Cover and bake for 45-50 minutes. Uncover and continue to bake an additional 10-15 minutes until top is golden. Garnish with remaining parsley.
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