| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 6 | Servings | |
INGREDIENTS
| 4 | lg | Unpeeled baking potatoes |
| 1/4 | c | Butter or margarine |
| 1 | tb | Grated onion |
| 1 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1/8 | ts | Pepper |
| 1 | c | Shredded cheddar cheese |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
Thinly slice the potatoes and place in a greased shallow 2-quart 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° for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese melts. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
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