Description
Rosemary Cheese Crusted Potatoes
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Yield: Serves: 6
INGREDIENTS
- 1 medium onion, thinly sliced
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 4 large russet potatoes, peeled and diced
- 1 tsp. seasoned salt
- 1/8 tsp. black pepper
- 1/8 tsp. grated lemon rind
- 2 cups (8 oz.) Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
- 1/4 cup dry bread crumbs
- 1 Tbsp. butter or margarine, melted
- 1/2 tsp. crushed rosemary
DIRECTIONS
- 1
Heat oil in large skillet over medium heat. Add onions and cook 5 minutes, stirring occasionally until tender. Add garlic; cook 1 minute more. Stir in potatoes, salt, pepper and lemon rind; remove from heat.
- 2
Layer half of potato mixture into greased 8x8-inch baking pan; sprinkle with 1 cup cheese. Smooth remaining potato mixture over cheese; top with remaining cheese.
- 3
Combine bread crumbs, butter and rosemary in small bowl; sprinkle over cheese. Cover and bake in preheated 400°F oven 40 minutes. Uncover and bake 20 minutes more or until heated through and lightly browned.
Nutrition
Nutrition Facts
Serves: 6
Amount Per Serving
Calories 289
Total Fat 16.7g
Saturated Fat 8.6g
Trans Fat 5.8g
Polyunsaturated Fat 0.8g
Cholesterol 41mg
Sodium 444mg
Carbohydrates 24g
Protein 11g
Dietary Fiber 2g
Vitamin A 21RE
Vitamin C 9mg
Calcium 292mg
Iron 1mg
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