HOW TO BAKE DICED POTATOES RECIPES

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COTTAGE POTATOES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cottage Potatoes Recipe: How to Make It - Taste of Home 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

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

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, FatContent 11g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 64g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 10g protein.

CHEESY SEAFOOD BAKE RECIPE | BBC GOOD FOOD



Cheesy seafood bake recipe | BBC Good Food image

Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 14

300g medium potatoes (about 3), thinly sliced
2 tbsp milk
40g mature cheddar , finely grated
1 tsp rapeseed oil
1 onion (160g), finely chopped
1 red pepper , deseeded and finely diced (270g)
2 tsp balsamic vinegar
1 tsp vegetable bouillon powder
400g can chopped tomatoes
½ x 30g pack basil , leaves picked and finely chopped
1 garlic clove , finely grated
280g pack skinless cod loins
100g frozen small Atlantic cooked prawns , defrosted
160g broccoli florets

Steps:

  • Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.
  • Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
  • Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it’s grilling, steam or boil the broccoli to serve with the bake.

Nutrition Facts : Calories 511 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 12 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.1 milligram of sodium

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