Cheesy Potato Bake
4 large unpeeled baking potatoes
1/4 cup butter or margarine
1 Tbsp. grated onion
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper
1 cup (4 ozs.) shredded cheddar cheese
1 Tbsp. chopped fresh parsley
Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425 degrees for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
Yield: 6-8 servings.
4 large unpeeled baking potatoes
1/4 cup butter or margarine
1 Tbsp. grated onion
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper
1 cup (4 ozs.) shredded cheddar cheese
1 Tbsp. chopped fresh parsley
Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425 degrees for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
Yield: 6-8 servings.