ROASTED CHEDDAR POTATOES

This potato recipe is very good and super easy. When I get hungry for cheesy potatoes au gratin, this healthy alternative satisfies my cravings. Because it is equally good at room temperature, it would make a nice potluck or picnic food. Shallots are good in this because they are slightly sweet and subtle in flavor, but you could substitute chopped onions.

INGREDIENTS

• 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 note below)

Preheat oven to 400° F. Place potatoes in single layer in baking pan. 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.

Note: Use whatever cheddar cheese you prefer. I usually use an extra sharp white. However, there are times when I want a slighlty milder version with a yellow cheddar. If you use a milder cheese, you might want to add a little more.