Ingredients
12 large potatoes, peeled and diced8 ounces Velveeta, cubed1 large onion, finely chopped1 large green pepper, chopped1 jar (2 ounces) diced pimientos, drained1 slice bread, torn into crumbs3 tablespoons minced fresh parsley, divided1/2 teaspoon salt1/2 cup 2% milk1/2 cup butter, melted1-1/2 cups cornflakes, crushed
Preparation
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.
