Ingredients
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1 medium onion, thinly sliced
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3 garlic cloves, minced
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1 tablespoon olive oil
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4 cups baking potatoes, peeled and chopped
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1 teaspoon seasoned salt
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1/8 teaspoon black pepper, coarsely ground
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1/8 teaspoon lemon rind, grated
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2 cups cheddar cheese, shredded and divided
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1/4 cup fine dry breadcrumb
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1 tablespoon butter, melted
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1 teaspoon fresh rosemary, chopped
Instructions
- 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.
- 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.
- Combine the breadcrumbs, butter and rosemary; stir well. Sprinkle the breadcrumb mix evenly over the potatoes.
- 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).