What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.
YELLOW CHEDDAR POTATO ROUNDS
1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick
2 tablespoons butter, melted
1/2 teaspoon garlic and herb seasoning
1 teaspoon sea salt
1/8 teaspoon rosemary leaves
1 cup cheddar cheese, shredded
2 slices cooked bacon, crumbled
3 chives, snipped
Rosemary sprigs, for garnish
Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.