Cottage Potatoes Food

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 CHEESY COTTAGE POTATOES

Steps:

• Sautee onions until crisp-tender.
• Place potatoes, sour cream, cheddar, onion, soup and 1/2 of butter in baking dish. Stir thoroughly to combine.
• Crumble barbecue chips and sprinkle on top of casserole halfway through baking time.
• Bake 1 hour at 350°F.

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.

COTTAGE PIE WITH POTATO TOTS

Steps:

• Preheat the oven to 400˚ F. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and 1/2 teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
• Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the flour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes.
• Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens.

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.

GERMAN COTTAGE POTATOES WITH BACON

Steps:

• Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead.
• Chop bacon or "Bauchspeck" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown.
• Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
• Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them.
• Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
• At home, these potatoes are traditionally served with fried eggs, pickles and green salad.
• Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.

ADDICTING COTTAGE PANCAKES

Steps:

• Preheat oven to 350 degrees.
• Scrub potatoes, slice them, and put into a pot with water to cover; boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter.
• Add cottage cheese, onion, and salt and pepper to taste; stir the mixture gently, then put into a greased casserole; dot with remaining butter and sprinkle with paprika,Bake, uncovered, for 30 minutes, Serve.

COTTAGE CHEESE POTATOES

Steps:

• Place potatoes in a large pot of water and boil until tender when pierced with a fork.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
• In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

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 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.