Rosemary Cheese-Crusted Potatoes

Submitted by breezermom

"Yum! Potatoes, Garlic, Onion and Cheese....what's not to like? From Positive Maturity magazine."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 14.79 ml olive oil
• 946.36 ml baking potatoes, peeled and chopped
• 4.92 ml seasoned salt
• 0.61 ml black pepper, coarsely ground
• 0.61 ml lemon rind, grated
• 473.18 ml cheddar cheese, shredded and divided
• 59.14 ml fine dry breadcrumb
• 14.79 ml butter, melted
• 4.92 ml fresh rosemary, chopped

directions

1. Saute the onion and garlic in the olive oil in a large skillet over medium heat, stirring constantly, until tender. Stir in the potatoes, seasoned salt, pepper, and lemon rind.
2. Grease a 1 1/2 quart casserole. Place half the potato mixture in the casserole dish. Sprinkle with 1 cup of the cheese. Repeat with the rest of the potatoes and cheese.
3. Combine the breadcrumbs, butter and rosemary; stir well. Sprinkle the breadcrumb mix evenly over the potatoes.
4. Cover and bake at 400 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until your potatoes are tender (depends on how small you chopped them).

Reviews

[Deantini]

I made this following the recipe 100% except reducing the amount of chese and using dried rosemary. The flavour was great and it came together fast. I will be making this dish again.

 

[I'mPat]

I scaled this back for 3 and used Carisma potatoes (a low GI white potatoe) and we thoroughly enjoyed but the only change I would make for personal taste would be to replace the 1 cup of cheddar cheese (for 3 serves) with 3/4 cups of cheddar and a 1/4 cup of parmesan cheese but otherwise even as is we thoroughly enjoyed. Thank you breezermom, made for Went To Market tag game.

 

[Sydney Mike]

Couldn't bring myself to peel the potatoes, & I was generous with the amount of crumbs, but other than those two things, I pretty much followed the recipe & found this side dish wonderfully tasty! Definitely a recipe I'll be keeping around, & am thinking of having these potatoes several times during the end-of-year holiday season! Thanks for sharing the recipe! [Made & reviewed in the Almost 5 Special Event]

 

[Chef Buggsy Mate]

Made this for dinner tonight using fingerling potatoes which I sliced but did not peel. I also used panko breadcrumbs because they crisp up so nicely while still being light in texture. I did add a pinch more rosemary then what the recipe calls for since 99% of the family loves it. The flavor was very nice however; the only drawback we found was that the cheddar made the dish quite greasy. I will definitely make this again however; I will experiment with other cheeses. Thanks for sharing your recipe. Made for the Best of 2010 Recipe Tag game.

 

[duonyte]

Tasty and easy. I made about half of the recipe. Threw in a couple of glugs of vermouth after the onion was done sauteeing, vermouth really goes nicely with this, and it helped deglaze the pan. Missed putting in the butter with the breadcrumbs (used panko), it still turned out great. I cut my potatoes into small dice, and that worked quite nicely.