Roasted Cheddar Potatoes
This potato recipe is very good and super easy. When I get hungry for cheesy potatoes au gratin, as in the similar and related recipes links, but want something lighter, this healthy alternative satisfies my cravings. Because it is equally good at room temperature, it makes a nice potluck food. This recipe can be made in any amount desired.
- 4 large potatoes, scrubbed and cut into wedges about the size of steak fries
- 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 (see notes below)
Preheat oven to 400° F. Place potatoes in single layer on a baking sheet. Sprinkle with the shallots, thyme, salt and pepper. Then sprinkle with just enough oil to lightly coat. Bake until tender and lightly browned, about 40 minutes, depending on size of wedges. 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: The potatoes can be roasted at a higher or slightly lower temperature if the oven is being used for another dish. Adjust the cooking time accordingly. I usually use an extra sharp white cheddar and a little goes a long way. However, use whatever cheese you prefer. Shallots are good in this because they are slightly sweet and subtle in flavor, but I have substituted chopped onions when I did not have shallots on hand. For a richer flavor, substitute melted butter for the olive oil.