Potato Bake With Mozzarella And Rosemary Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
• Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
• Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

Steps:

• Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.

Steps:

• Preheat oven to 375.
• Scrub potatoes and slice 1/2" thick slices from end to end.
• Keep each potato together.
• I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
• Brush some of the oil in the bottom of the ramekins and put one potato in each.
• Spread the slices a little so they are kind of loose.
• Brush the rest of the oil on the potatoes.
• Sprinkle rosemary and salt on top and top with butter.
• Bake 1 hour or until fork tender.
• The whole thing should come right out together and can be served on plates.
• Drizzle remaining oil and butter over top.