Rosemary Cheese Crusted Potatoes Recipe

Rosemary Cheese Crusted Potatoes Recipe

  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 large russet potatoes, peeled and diced
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon grated lemon rind
  • 2 cups Sargento® ChefStyle Shredded Mild Cheddar Cheese, divided
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon crushed rosemary
  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 8×8-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 degrees F oven 40 minutes. Uncover and bake 20 minutes more or until heated through and lightly browned.
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