Send to printer

Rosemary Cheese Crusted Potatoes

Prep Time: 15

Cook Time: 60

Serves: 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® ChefStyle Shredded Mild Cheddar Cheese, divided
• 1/4 cup dry bread crumbs
• 1 Tbsp. butter or margarine, melted
• 1/2 tsp. crushed rosemary

Directions

• 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.

• 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.

• 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.