Cheesy Potato Casserole
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Cheesy Cottage Potatoes

These Cheesy Cottage Potatoes are fantastic twist on traditional scalloped potatoes! Original recipe found in Gooseberry Patch's Foolproof Recipes.
Prep Time30 mins
Cook Time35 mins
Servings: 8 -10
Author: Cris


  • 10 Russet Potatoes I used Red Potatoes instead
  • 1 Onion- Chopped
  • 8 to 12 oz Velveeta I used 12oz to make it cheesier
  • 1 Slice Fresh Bread- Torn into bite sized pieces
  • 1 Tbsp salt
  • 2 oz Pimentos
  • 1/2 Cup Butter- Melted and Divided
  • 1/4 Cup Milk
  • 2 Cups Corn Flakes- Crushed


  • Boil potatoes, cooking until tender- 15-20 minutes.
  • Drain and cool, then peel. Note: We don't mind skins so I left part of mine on. If they easily came off, I took them off but wasn't too careful.
  • Cut Potatoes into cubes.
  • In a bowl, add potatoes to cheese, onion, bread, salt and pimentos and mix well.
  • Drizzle with 6 Tbsp of the butter and pour into a large casserole dish.
  • Pour milk evenly over casserole.
  • Combine crushed cereal and remaining butter and then sprinkle on top of the casserole.
  • Bake at 350 for 35 minutes or until bubbly and golden.