Sides

Layered Rosemary Potatoes

Tonight I made a new potato dish. I love potatoes and I’m always trying to make new recipes with them. So, tonight I kept it pretty simple yet delicious.

This is a layered potato dish with butter, spices and a little cheese. This isn’t like a gratin or even a galette. There isn’t liquid or cheese in this recipe. I tried to keep it as healthy as possible. With all that being said, it was still very good and guilt free.

Layered Rosemary Potatoes

Ingredients:
5 small Yukon gold potatoes, sliced 1/8 inch thick
2 T butter, melted
1/2 T olive oil
2 t rosemary, dried
2 t garlic powder
2 t onion powder
1 t salt
Sprinkle: Pepper
4 T Romano cheese, grated

Directions: Pre-heat oven to 400°. Brush a round baking dish with 1/2 T of melted butter, don’t forget the sides. In a bowl mix sliced potatoes, with remaining butter, oil, rosemary, garlic and onion powder, salt and pepper. Start layering potatoes in a circle on the bottom of the dish, slightly overlapping. Cover the full bottom and then sprinkle 2 T of Romano cheese, complete with remaining potatoes. Once you finish the 2nd layer add the last 2 T of Romano cheese. Finish off with a final layer of potato. No cheese should go on the top layer as it may burn. Bake in oven for 45-55 minutes. When you remove from the oven the top potatoes may be a little crispy. (Don’t worry they are still yummy) Cut and serve immediately.

Note: The potatoes will be loose and not stuck together much because it’s only a little amount of Romano cheese. Feel free to add different cheese. I was trying to keep it healthier and didn’t want to add a shredded cheese like mozzarella. If you use shredded cheese the potato will probably stick together more. That will make it a little more rich in taste.

wp-image-1982617700
Before baked.
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Finish product.
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