Cottage Potato Bake Food

CHEF JOHN'S COTTAGE FRIES

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.

COTTAGE POTATOES

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.

COTTAGE POTATOES

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.

EASY BAKED COTTAGE FRIES

Steps:

• 1. Place potatoes in a bowl. Drizzle the oil over and sprinkle all the seasonings on them mixing to try to coat as evenly as you can.
• 2. Preheat oven 425 degrees. Use a slip mat or parchment paper. Lay the potatoes in a single layer on paper. Will have to use probably two large baking sheets.
• 3. Bake until browned probably 15 minutes or so. Flip and bake until other side is browned.

COTTAGE CHEESE POTATO BAKE

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.

CHEESY COTTAGE POTATOES

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.

COTTAGE POTATO BAKE

Steps:

• Preheat oven to 375*.
• Slice cooked potatoes thin.
• Melt butter in skillet and add potatoes and chopped onions.
• Cook; turning until lightly browned.
• Spread potatoes and onions in shallow 1 1/2 quart baking dish.
• Sprinkle lightly with rosemary, salt and pepper.
• Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper.
• Pour cheese mixture over potatoes.
• Bake for 35 minutes.

MOM'S COTTAGE POTATOES

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 PIE BAKED POTATOES

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.

COTTAGE PIE

Steps:

• Lightly grease a 2-quart baking dish. Heat oven to 350 F.
• In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned.
• Add the beef and butter and saute for about 1 minute longer.
• Stir in the flour until blended.
• Add beef broth, Worcestershire sauce, peas, and carrots.
• Add salt and pepper to taste.
• Spoon the beef mixture into the prepared baking dish.
• If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened.
• Stir sour cream and cheese into the potatoes.
• Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
• Bake for 25 to 35 minutes, until hot and bubbly.
• If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.

SOUR CREAM AND COTTAGE CHEESE CREAMY POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Cook the potatoes in boiling salted water just until tender, about 5 to 8 minutes.
• In a large bowl combine the cream-style cottage cheese, sour cream, green onion, garlic, and salt.
• Add the potatoes and stir gently to blend ingredients. Transfer the potato mixture to a greased 1 1/2-quart baking dish. Top with the shredded cheese and sprinkle paprika over the top of the potatoes, if using.
• Bake at 350 F for 40 to 50 minutes, until hot and bubbly.

COTTAGE POTATOES

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.