Cottage Potato Bake Recipes

Steps:

• Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

Steps:

• Preheat oven to 375*.
• Slice cooked potatoes thin.
• Melt butter in skillet and add potatoes and chopped onions.
• Cook; turning until lightly browned.
• Spread potatoes and onions in shallow 1 1/2 quart baking dish.
• Sprinkle lightly with rosemary, salt and pepper.
• Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper.
• Pour cheese mixture over potatoes.
• Bake for 35 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
• Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
• Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Steps:

• In a small bowl, soak bread in milk; set aside. In a large bowl, combine the potatoes, green peppers, onion, parsley and reserved bread mixture. Stir in cheese., Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.