Yields: 14 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 55 Mins Total Time: 1 Hr 15 Mins
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
- 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.