This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Rosemary Cheese Crusted Potatoes

By: Sargento Shreds

"This cheesy potato dish with rosemary and lemon zest would be a delicious side to just about anything!"

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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 degrees F oven 40 minutes. Uncover and bake 20 minutes more or until heated through and lightly browned.