Roasted Cheddar Potatoes

Serves 4

This potato recipe is delicious and super easy. When I get hungry for a cheesy potato casserole, such as the Potato, Onion and Cheese Gratin in the similar and related recipes, but want something lighter that takes less time to prepare, this healthy alternative satisfies my cravings. Since it is equally good at room temperature, it makes a nice potluck food. The recipe can be made in any amount desired.

Ingredients

• 4 large potatoes, scrubbed and cut into wedges about the size of steak fries (see notes below)
• 2 large shallots, sliced into small rings
• 1 teaspoon dried thyme leaves
• Salt and pepper to taste
• Olive oil
• 1/4 cup grated sharp cheddar cheese, preferably extra-sharp white

Preheat oven to 400° F. Place potatoes in single layer on a baking sheet. Sprinkle with the shallots, thyme, salt and pepper. Drizzle with just enough oil to lightly coat. Bake until tender and lightly browned, about 40 minutes, depending on size of potatoes. Sprinkle with the cheese and place under a hot broiler until the cheese is melted and bubbly. This is good served hot or room temperature.

Notes: If preferred, the potatoes can be cut into about one-inch pieces. Shallots are good in this because they are slightly sweet and subtle in flavor, but I have substituted chopped sweet or yellow onions. For a richer flavor, substitute melted butter for the olive oil. If the oven is being used for another dish, the potatoes can be roasted at a higher or slightly lower temperature, adjusting the cooking time as needed, adding the cheese and broiling after the other dish is removed.