• 1

  medium

onion

• 3 garlic cloves, mince
• 1tablespoon olive oil
• 4cups baking potatoes, peeled and chopped
• 1teaspoon seasoned salt
• 1⁄8teaspoon black pepper, coarsely ground
• 1⁄8teaspoon lemon rind, grated
• 2cups cheddar cheese, shredded and divided
• 1⁄4cup fine dry breadcrumb
• 1tablespoon butter, melted
• 1teaspoon fresh rosemary, chopped

1. 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.
2. 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.
3. Combine the breadcrumbs, butter and rosemary; stir well. Sprinkle the breadcrumb mix evenly over the potatoes.
4. 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).