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Rosemary Cheese Crusted Potatoes


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


Servings 6


Step 1

IN large skillet, cook onions in oil 5 minutes or until tender. Add garlic and cook 1 minute. Stir in potatoes, salt and pepper and lemon rind. Remove from heat.

LAYER half of potatoes in 1 1/2 quart casserole; sprinkle with 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 more or until heated through and browned.


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