Creamy Rosemary Potatoes
I made this as a side dish for Easter dinner. My Mom loved it. Kept talking about how creamy it was.
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
Preheat oven to 350°
Rub the bottom of a 9x13 baking dish with softened butter.
Using a mandoline or a very sharp knife, slice the Potatoes very thinly.
Place the Potatoes in the baking dish.
Sprinkle with Salt and Pepper.
In a large skillet over medium-high heat, melt the butter.
Add the Garlic and Onions and cook till translucent, stirring occasionally, about 4 minutes.
Cut the bar of Cream Cheese in half and add the halves to the skillet, stirring constantly.
Continue stirring until the mixture is smooth and combined, about 3 minutes.
Pour in the half and half and stir to combine.
Mix in 1/2 teaspoon Salt and Pepper.
Taste and adjust seasoning as necessary.
Add the Rosemary and Green Onions and stir to combine.
Finally, mix in 1/2 cup of the grated Parmesan.
Pour the Cream Cheese mixture over the top of the Potatoes.
Sprinkle the remaining 1/2 cup of grated Parmesan Cheese over the top.
Bake until golden brown and bubbly, at least 1 hour.
Let stand for 10 minutes before serving.