Cheesy Potato Bake
  • 4 large unpeeled baking potatoes
  • 1/4 cup butter or margarine
  • 1 Tbsp. grated onion
  • 1 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/8 tsp. pepper
  • 1 cup (4 ozs.) shredded cheddar cheese
  • 1 Tbsp. chopped fresh parsley
  1. Thinly slice the potatoes and place in a greased shallow 2-qt. 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 425º for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
My family loves the boxed scalloped and Au gratin potato mixes. I didn't like the price or the processed ingredients but I liked the convenience. I found this recipe in an old Church cookbook and the boxed potatoes are history. This recipe is adaptable, delicious, no fake ingredients or cardboard potatoes and easier and quicker to prepare then the boxed ones.