Cottage Potatoes

Having the right tools can help. This is one of my favorite choppers. It has several sizes of blade attachments and is super easy to use. Gotta love it! Cottage Potatoes
I’ll have to admit, I LOVE potatoes! When you add cheese to potatoes, you can’t go wrong. My sister makes this easy casserole for every family reunion and there are never any leftovers, to my dismay. She always made a ton of it, but I’ve cut the recipe in half to feed four hungry people.		Total Time: 90 min for 2 people Serves 4
Preheat oven to 350° F
4 large potatoes	Peel and dice, place in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 6 - 8 minutes or until tender; drain.
4 ounces Velveeta Processed cheese 1 medium onion 1/2 green pepper 1 (2 ounce) jar pimentos 1 slice bread 1 ½ Tablespoons fresh parsley 1 teaspoon salt ½ teaspoon garlic salt ½ teaspoon celery salt	Cut into small cubes Chop fine, ¼” Chop fine ¼” Drain Tear into small pieces Mince (keep ½ to sprinkle over top) In a large bowl, combine these ingredients and set aside
4 Tablespoons butter ½ cup milk	Melt butter and stir into milk
1 cup French fried onions	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 crushed fried onions.
	Cover and bake 45 minutes.  Remove and uncover, continue baking for 10 – 15 minutes or until bubbly and golden brown. Sprinkle with remaining parsley before serving.