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  • Writer's pictureLuanne

Creamy Rosemary Potatoes

I made this as a side dish for Easter dinner. My Mom loved it. Kept talking about how creamy it was.

Ingredients List:

4 tablespoons (1/2 stick) butter, plus softened butter for baking dish.

5-6 medium Russet Potatoes

1 teaspoon Salt (or to taste)

Freshly ground Black Pepper

4 cloves Garlic (finely chopped)

1 medium Onion (finely diced)

1 8 oz package of Cream Cheese (room temperature)

1 cup Half and Half

2 tablespoons fresh Rosemary (minced)

3 Green Onions (light green and medium parts, thinly sliced)

1 cup grated Parmesan Cheese

  1. Preheat oven to 350°

  2. Rub the bottom of a 9x13 baking dish with softened butter.

  3. Using a mandoline or a very sharp knife, slice the Potatoes very thinly.

  4. Place the Potatoes in the baking dish.

  5. Sprinkle with Salt and Pepper.

  6. In a large skillet over medium-high heat, melt the butter.

  7. Add the Garlic and Onions and cook till translucent, stirring occasionally, about 4 minutes.

  8. Cut the bar of Cream Cheese in half and add the halves to the skillet, stirring constantly.

  9. Continue stirring until the mixture is smooth and combined, about 3 minutes.

  10. Pour in the half and half and stir to combine.

  11. Mix in 1/2 teaspoon Salt and Pepper.

  12. Taste and adjust seasoning as necessary.

  13. Add the Rosemary and Green Onions and stir to combine.

  14. Finally, mix in 1/2 cup of the grated Parmesan.

  15. Pour the Cream Cheese mixture over the top of the Potatoes.

  16. Sprinkle the remaining 1/2 cup of grated Parmesan Cheese over the top.

  17. Bake until golden brown and bubbly, at least 1 hour.

  18. Let stand for 10 minutes before serving.

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