A Plate of Goodness

I didn't entitle this post lightly. Our family heartily echoes my love for this dish, although they don't typically consume the leftovers for breakfast as I do.

Cottaged Potatoes. Even the name sounds cozy. I especially like it with chicken or pork, but will eat it alone with a spoon and a movie if given the chance.

Cottaged Potatoes
10 medium-sized potatoes, cooked in jackets
1/2 lb. Velveeta, diced
parsley
1 onion, diced
salt to taste
1 T. minced parsley (or dry parsley flakes)
1/2 c. melted butter, plus more for browning breadcrumbs

some milk to moisten

1/4 - 1/2 c. buttered bread crumbs, browned

While boiling the potatoes, brown breadcrumbs with butter in a saute pan. Set browned breadcrumbs aside while assembling the dish.

Melt the margarine in the 9"x13" pan in which you will bake the potatoes. Then add the other ingredients in layers:

1. 1/3 of the diced potatoes

2. a little salt

3. 1/3 of the onion

3. a little parsley

4. 1/3 of the Velveeta

Repeat twice. Add just enough milk that you can see it peeking through the potatoes, then sprinkle with bread crumbs just before baking. (Note: you want to moisten the potatoes with milk without drowning them. Add the milk slowly and once you see it, STOP!)

Bake at 350 degrees  for 45 minutes or until heated through and cheese is melted. To eat as leftovers, add a dash of milk before reheating.