Products used in this recipe
Cottage Potatoes
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.
