Cottage Potatoes

• 12 large potatoes, peeled and diced
• 8 ounces process cheese (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 milk
• 1/2 cup butter, melted
• 1-1/2 cups cornflakes, crushed

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

potatoes, process cheese, onion, green pepper, pimientos, bread, fresh parsley, salt, milk, butter, cornflakes

Taken from www.tasteofhome.com/recipes/cottage-potatoes/ (may not work)