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Aunt Rita's Potatoes

Source of Recipe

From "American Profile Hometown Cookbook" by Thomas Nelson


Recipe Introduction

"My husband's Aunt Rita always used to make these tasty potatoes when we went to her house for Christmas. We always went back for seconds if there were any left. They are a family favorite."

List of Ingredients

â—¦ 10 large potatoes
â—¦ 1 (2-ounce) jar pimientos, drained and diced
â—¦ 1 tablespoon chopped onion
â—¦ 1 green bell pepper, diced
â—¦ 1 slice fresh white bread, cut into small pieces
â—¦ 8 ounces shredded Cheddar cheese
â—¦ ½ cup (1 stick) butter, melted
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon black pepper
â—¦ ½ cup milk
â—¦ ¾ cup cornflake crumbs


Recipe

Preheat the oven to 325 degrees. Place the potatoes in a large pot and cover with water. Bring the water to a boil and then reduce the heat. Cover and cook until the potatoes are done.

Peel and dice the potatoes. Place them in a 13 x 9-inch baking dish. Mix the pimientos, onion, green pepper, bread, Cheddar cheese, butter, salt and pepper. Pour over the potatoes, mixing well.

Drizzle the milk over the potato mixture and cover with the cornflake crumbs. Bake for 1 hour.

Makes 12 to 15 servings