"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosemary Cheese Crusted Potatoes Recipe

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This recipe for Rosemary Cheese Crusted Potatoes, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, March 7, 2008


1 medium onion, thinly sliced
1 tbsp. olive oil
3 cloves garlic, minced
4 large potatoes, peeled and diced
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. grated lemon rind
2 c. sharp Cheddar cheese, shredded, divided
1/4 c. dry bread crumbs
1 tbsp. butter or margarine, melted
1/2 tsp. rosemary

Saute onions in oil 5 min. Add garlic; cook 1 min. Stir in potatoes, salt, pepper and lemon rind; remove from heat. Layer half of potato mixture in greased 1 1/2 qt. casserole; sprinkle with 1 c. cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400 40 min. Uncover and bake 20 min. more or until heated through and browned.




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