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Rosemary Potatoes

Course: Side Dish
Keyword: potatoes
Servings: 0

Ingredients

  • 4 tablespoons 1/2 stick butter
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 5 or 6 medium russet potatoes sliced thin
  • 4 garlic cloves finely chopped
  • 1 medium onion finely diced
  • One 8-ounce package cream cheese at room temperature
  • 1/2 to 1 teaspoon salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons minced rosemary leaves
  • 3 green onions light green and medium green parts, thinly sliced
  • 1 cup grated Parmesan cheese
  • 3 tablespoons minced chives

Instructions

  • Preheat the oven to 350°F.
  • Rub the bottom of a 9 x 13-inch baking dish with softened butter.
  • Combine the half-and-half and the cream in a large measuring cup.
  • Using a mandolin or a very sharp knife, slice the potatoes very thinly. They'll cook better that way.
  • Place the potatoes in a large bowl.
  • Drizzle with half of the half-and-half/cream mixture and set aside.
  • In a large skillet over medium-low heat, melt the butter.
  • Add the garlic and onion and cook until 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 remaining half-and-half/cream mixture and stir to combine.
  • Add salt and pepper and stir. Taste and adjust the seasonings as necessary. Do not under salt! Add the rosemary and green onions and stir to combine.
  • Finally, add ½ cup of the grated parmesan and stir to combine.
  • Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top and spread it evenly over the potatoes. Scrape out the skillet to get every last drop.
  • Sprinkle the remaining 1/2 cup grated parmesan generously over the top and bake the potatoes for at least 1 hour, or until golden brown and bubbly.
  • Remove from the oven and let stand for 10 minutes.
  • Sprinkle with the chives, then cut into squares to serve.

Notes

Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 8