Creamy Rosemary Potatoes
 
 
Author:
Serves: 9 as a side
Ingredients
  • 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
  • 5 to 6 medium russet potatoes
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper
  • 4 cloves garlic, finely chopped
  • 1 medium onion, finely diced
  • One 8-ounce package cream cheese, at room temperature
  • ¾ cup half-and-half
  • ½ cup heavy cream
  • 2 tablespoons minced fresh rosemary
  • 3 green onions, light green and medium green parts, thinly sliced
  • 1 cup grated Parmesan
Instructions
  1. Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
  2. Using a mandoline or a very sharp knife, thinly slice the potatoes.
  3. Place the potatoes in the baking dish and sprinkle with ½ teaspoon salt and pepper.
  4. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent. Cut the bar of softened cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is fully combined. Pour in the half-and-half and heavy cream, stir to combine. Mix in ½ teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Remember there are a lot of potatoes that need a good amount of seasoning. Add the rosemary and green onions and stir to combine. Finally, mix in ½ cup of the grated Parmesan.
  5. Pour the cream cheese mixture over the top of the potatoes. Sprinkle the remaining ½ cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
Notes
Recipe slighty adapted from Ree Drummond
Recipe by Sarah 'n Spice at https://sarahnspice.com/creamy-rosemary-potatoes/