Cheesy Rosemary Potatoes Recipe

Cheesy Rosemary Potatoes Recipe
Cheesy Rosemary Potatoes Recipe photo by Taste of Home
Publisher Photo

Cheesy Rosemary Potatoes Recipe

Be the first to add a review
Publisher Photo
Turning plain potatoes into spectacular spuds is what happens whenever I follow this recipe. The cheese and seasonings make them rich and flavorful.
Recommended: Homemade Snack Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1 medium onion, thinly sliced
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 4 large potatoes, peeled and diced
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon dried rosemary, crushed

Directions

In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon peel. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. Yield: 8-10 servings.
Originally published as Cheesy Rosemary Potatoes in Country Woman Christmas Annual 1999, p24

Nutritional Facts

1/2 cup: 170 calories, 9g fat (6g saturated fat), 27mg cholesterol, 325mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 1 medium onion, thinly sliced
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 4 large potatoes, peeled and diced
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon dried rosemary, crushed
  1. In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon peel. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. Yield: 8-10 servings.
Originally published as Cheesy Rosemary Potatoes in Country Woman Christmas Annual 1999, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Rosemary Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review