Classic Cottage Potato Casserole Recipe
This recipe brings me back to picnics and holiday gatherings—the go-to side dish that always fed a crowd. Mom’s Classic Cottage Potato Recipe—though we always called them “Fancy Potatoes”—was a staple at our table. During a recent nostalgia-fueled cooking streak, I decided to make them again, and they were every bit as good as I remembered.
This is not the recipe for a light or low-calorie meal. These potatoes are rich, decadent, and unapologetically indulgent. This is comfort food at its finest, perfect for when you’re not counting calories.
Ingredients You’ll Need To Make Classic Cottage Potatoes
- Potatoes: About 3-4 medium potatoes, peeled and parboiled. They should just start to get tender but not soft.
- Green Bell Pepper: Medium dice 1 green bell pepper.
- Onion: Dice 1 medium yellow onion.
- Pimentos: Use a 4-ounce jar. Pimentos have a sweet flavor with almost no heat.
- Cheese: Stick with classic American cheese or Velveeta for the best results.
- Bread: A couple of slices of soft white bread, cubed, help bind everything together.
- Butter: You’ll need melted butter for that rich flavor.
- Milk: Use ½ cup of whole milk.
- Corn Flakes: Crushed cornflakes add a crunchy, golden topping.
Step-By-Step Guide To Make Classic Cottage Potatoes
- Step 1: Peel and roughly chop 3-4 medium potatoes into bite-sized pieces. Boil them in a large pot of water until they just start to get tender. Don’t overcook them—they’ll finish cooking in the oven.
- Step 2: Combine the diced onion, green bell pepper, and the entire jar of pimentos in a large mixing bowl. Add 8 ounces of cubed American cheese (or Velveeta), 2 slices of cubed white bread, 2/3 cup of melted butter, and ½ cup of whole milk. Season with salt and pepper to taste, then stir to combine. Gently fold in the parboiled potatoes until everything is well mixed.
- Step 3: Pour the mixture into a greased baking dish. Sprinkle the top evenly with ½ cup of crushed cornflakes. Bake at 350°F for 45 minutes, until bubbly and golden.
Tips For Success
- Don’t panic! You might notice some butter or oil from the cheese separating during baking—that’s completely normal.
- Parboil your potatoes just right. They should be starting to get tender but still hold their shape. Overcooked potatoes can turn mushy in the casserole.
- Forgot to parboil? No problem—just bake the casserole a bit longer. Add at least 20 extra minutes to the cooking time until the potatoes are tender.
Mom’s Classic Cottage Potato Recipe
This Classic Cottage Potato Recipe is a solid choice when you’re looking for an easy, festive side dish that’s perfect for feeding a crowd. It’s rich, nostalgic, and sure to be a hit at any gathering.
Classic Cottage Potato Recipe
Mom called these "Fancy Potatoes," they are the perfect go to side dish for holiday gatherings or picnics. Easy to make and delicious.
Ingredients
- 4-5 medium potatoes, peeled and cut into bit sized pieces.
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 8 oz. American cheese, diced
- 2 slices of white bread, cubed
- 4 oz. Pimentos, drained
- ⅔ cup butter, melted
- ½ cup whole milk
- ½ cup cornflakes, crushed
Instructions
- Peel and roughly chop 3-4 medium potatoes into bite-sized pieces. Boil them in a large pot of water until they just start to get tender. Don’t overcook them—they’ll finish cooking in the oven.
- In a large mixing bowl, combine the diced onion, green bell pepper, and the full jar of pimentos. Add 8 ounces of cubed American cheese (or Velveeta), 2 slices of cubed white bread, 2/3 cup of melted butter, and ½ cup of whole milk. Season with salt and pepper to taste, then stir to combine. Gently fold in the parboiled potatoes until everything is well mixed.
- Pour the mixture into a greased baking dish. Sprinkle the top evenly with ½ cup of crushed corn flakes. Bake at 350°F for 45 minutes, until bubbly and golden.
Video
Nutrition
Calories: 445kcal
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