1 medium onion, thinly sliced
1 T. olive oil
1 T. minced garlic (3 cloves)
4 c. sliced red potatoes (4 large)
1 t. seasoned salt
1/8 t. pepper
1/8 t. grated lemon rind
2 c. (8oz) shredded cheddar cheese
¼ c. dry bread crumbs
1 T. butter, melted
½ t. dried rosemary
In a large skillet, cook onions in oil until tender, about
5 minutes. Add garlic, cook 1
minute. Stir in potatoes, salt, pepper,
and lemon rind, remove from heat. Layer
half of the potato mixture in greased 1 ½ quart casserole, sprinkle with half
of the cheese. Repeat layers. Combine bread crumbs, butter and rosemary,
sprinkle over cheese. Cover and bake
40 minutes. Uncover and continue baking 20 minutes longer or until browned
and bubbly. Makes 6 servings.