1 Med Onion, thinly sliced
1 T. Olive Oil
3 Cloves Garlic, minced
4 Large Russet Potatoes, peeled and diced
1 t. Seasoned Salt
1/8 t. Cracked Black Pepper
1/8 Grated Lemon Rind
2 C. Shredded Sharp Cheddar Cheese, divided
1/4 C. Dry Bread Crumbs
1 T. Butter, melted
1/2 t. Rosemary
In large skillet, cook onions in oil 5 min or until tender. Add garlic; cook 1 min. Stir in potatoes, salt, pepper and lemon rind; remove from heat. Layer half of potato mixture in greased 1 1/2 quart casserole; sprinkle w/1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400 degrees F 40 min. Uncover and bake 20 min more or until heated through and brown.