• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, diced
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 1/2 cup cornflakes, crushed

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 quart 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 corn flake crumbs.  Cover and bake at 350 degrees for 45 minutes.  Uncover; bake 10-15 minutes longer or until bubbly and top is golden.  Sprinkle with remaining parsley.

YIELD:  12-14 servings.