| 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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