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Creamy Rosemary Potatoes

Creamy Rosemary Potatoes
PREP TIME
30 min
COOK TIME
1h 10 min
YIELDS
9 servings

“Creamy” is the operative word for this delcious side, incorporating butter, cream, cream cheese and grated Parmesan.

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Ingredients

4
Tbsp butter, softened, plus extra for the baking dish
5
- 6 medium Russet potatoes
1
tsp salt, or to taste
freshly ground black pepper
4
cloves garlic, finely chopped
1
medium onion, finely diced
1 8-oz
package cream cheese, at room temperature
1
cup half and half cream
2
Tbsp fresh rosemary, minced
3
green onions, light green and medium green parts, thinly sliced
1
cup Parmesan, grated
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Directions

Step 1

Preheat the oven to 350ºF. Rub the bottom of a 9-by-13-inch baking dish with softened butter.

Step 2

Using a mandoline or a very sharp knife, slice the potatoes very thinly. They’ll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.

Step 3

In a large skillet over medium-low heat, melt the butter. Add the garlic and onions 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 half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.

Step 4

Pour the cream cheese mixture over the top of 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 until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

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My rating for Creamy Rosemary Potatoes
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