Cottage Potatoes Recipes

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MOM'S COTTAGE POTATOES



Mom's Cottage Potatoes image

Provided by The Seasoned Mom

Time 1h15m

Number Of Ingredients 7

5 lbs. unpeeled russet potatoes (approximately 8 potatoes, boiled just until fork tender and diced cold)
1 7 ounce jar diced pimentos, drained
2 tablespoons dried parsley flakes
16 ounces diced American cheese (such as Velveeta)
½ cup melted butter
¾ cup milk
1 cup Cornflakes cereal

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • In a large bowl, toss together cooked and diced potatoes, pimentos, parsley, and cheese. Spread in prepared baking dish.
  • Pour melted butter and milk over potato mixture. Sprinkle top with Cornflakes, gently crushing cereal with your hand slightly as you sprinkle them over top.
  • Bake uncovered for about 45 minutes.

COTTAGE POTATOES



Cottage Potatoes image

My friend, Fran gave me this recipe and it is delicious. you can reduce the fat by using low or no fat sour cream and cheddar cheese. You can also eliminate the margarine and you can also use Pam to grease your pan.

Provided by Jane from Ohio

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 large potatoes
2 cups sour cream
2 cups cheddar cheese
1/4 cup melted margarine
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potatoes.
  • Peel and grate potatoes.
  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • Layer ingredients in this order.
  • 1/2 of grated potates.
  • 1 cup sour cream.
  • 1 cup cheddar cheese.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon pepper.
  • Repeat layers once more.
  • Drizzle 1/4 cup margarine over top.
  • Bake at 350 degrees for 45 minute.
  • or until hot.

COTTAGE POTATOES



Cottage Potatoes image

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

12 large potatoes, peeled and diced
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn into crumbs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

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.

Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.

COTTAGE POTATOES



Cottage Potatoes image

These creamy potatoes are the perfect side dish for just about any meal. The mixture of potatoes, butter, cottage cheese and onion is baked and served warm alongside your favorite entree.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 5

3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 diced onion
paprika

Steps:

  • Preheat the oven to 350 °F.
  • Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

COTTAGE PIE BAKED POTATOES



Cottage Pie Baked Potatoes image

This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 russet potatoes (about 8 ounces each)
5 tablespoons unsalted butter
3 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
12 ounces ground beef
1 cup low-sodium beef broth
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 cup frozen peas and carrots, thawed
1 cup shredded Colby Jack (about 4 ounces)

Steps:

  • Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
  • Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
  • Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams

COTTAGE CHEESE POTATO BAKE



Cottage Cheese Potato Bake image

Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

4 cups diced peeled potatoes (about 1 3/4 pounds)
2/3 cup low-fat cottage cheese
1/3 cup reduced-fat sour cream
2 teaspoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/8 to 1/4 teaspoon garlic powder
Dash of pepper
1/4 cup finely chopped onion
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/4 cup purchased corn flake crumbs
1 teaspoon margarine or butter, melted

Steps:

  • Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
  • Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
  • Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
  • Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g

COTTAGE PIE



Cottage Pie image

A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 large yellow onion, diced medium
2 large carrots, cut into 3/4-inch pieces
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cup frozen peas
1 large russet potato (3/4 pound), very thinly sliced

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
  • Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 355 g, Fat 21 g, Fiber 3 g, Protein 16 g

CHEESY COTTAGE POTATOES



Cheesy Cottage Potatoes image

This recipe is a real winner. Not only does my family like it, but it's popular at potlucks. It's also great to make ahead for a company dinner. Just remove it from the refrigerator 30 minutes before baking.-Mary Louise Ireland, New Wilmington, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 16-20 servings.

Number Of Ingredients 8

3 slices bread, crusts removed and cubed
1/2 cup milk
10 medium potatoes, peeled, cubed and cooked
2 medium green peppers, chopped
1 large onion, chopped
1/2 cup minced fresh parsley
1-1/2 pounds process cheese (Velveeta), cubed
1/4 cup butter, melted

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.

Nutrition Facts : Calories 231 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 448mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CHEF JOHN'S COTTAGE FRIES



Chef John's Cottage Fries image

While they don't get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity brothers.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

4 baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch herbes de provence, or to taste
2 tablespoons olive oil

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.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 29 g, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 332.1 mg, Sugar 1.6 g

CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS



Crazy-Simple Cottage Ham, Potatoes, and Green Beans image

Cottage ham is one of my favorite dishes to eat because it's rich in flavor and incredibly simple to make. Requiring only five ingredients and five minutes of prep time, this dish could quickly become a go-to meal in your household. If you can't wait the hour it takes to cook, drop it in a slow cooker in the morning, and it'll be ready when you get home.

Provided by Michael Harr

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) cottage ham
4 russet potatoes, peeled and halved lengthwise
3 (14.5 ounce) cans cut green beans, drained
1 white onion, sliced thickly
water to cover

Steps:

  • Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
  • Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
  • Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 35.6 g, Cholesterol 127.1 mg, Fat 42.4 g, Fiber 8.1 g, Protein 47.4 g, SaturatedFat 15.1 g, Sodium 3460.5 mg, Sugar 3.5 g

EASY CHEESY COTTAGE POTATOES



Easy Cheesy Cottage Potatoes image

I first had this at my husband's Aunts house for Thanksgiving one year. Since then it has become a staple at our house (albeit slightly altered for our family). It is extremely easy to make and tastes delicious!!

Provided by Banriona

Categories     Potato

Time 1h5m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 7

1 (32 ounce) bag southern style hash browns
1 cup sour cream
2 cups sharp cheddar cheese
1 onion, diced
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
0.5 (10 1/2 ounce) bag barbecue potato chips

Steps:

  • Sautee onions until crisp-tender.
  • Place potatoes, sour cream, cheddar, onion, soup and 1/2 of butter in baking dish. Stir thoroughly to combine.
  • Crumble barbecue chips and sprinkle on top of casserole halfway through baking time.
  • Bake 1 hour at 350°F.

Nutrition Facts : Calories 296.3, Fat 19.8, SaturatedFat 10.2, Cholesterol 41.9, Sodium 454.5, Carbohydrate 23.4, Fiber 1.8, Sugar 1.3, Protein 8.3

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