5 or 6 medium russet potatoes, sliced thin (red ones are good also)
4 cloves garlic, finely chopped
1 medium onion, finely diced
1 8 oz pkg cream cheese, room temperature
1/2 to 1 t salt, (to taste)
fresh ground black pepper (to taste)
2 T minced rosemary leaves
3 green onions, thinly sliced
1 c grated parmesan cheese
3 T minced chives
Instructions
This is sort of labor intensive, but well worth it. The recipe calls to rub butter on the bottom of a 9x13 pan. I spray with non-stick spray. Preheat the oven to 350. Combine the cream and half & half in a large measuring cup. Slice the potatoes very thin. A mandolin works great. They cook better if they are sliced consistently. Place the potatoes in a large bowl and drizzle with half the 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 cream cheese in half and add to the skillet, stirring constantly. About 3 minutes, until it is combined and smooth. Pour in the rest of the cream mixture. Add the salt & pepper. Taste and adjust. Add the rosemary and green onions, stir to combine. Add 1/2 c parmesan, stir to combine.
Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top of the potatoes and spread it evenly. Sprinkle the remaining parmesan over the top. Bake for at least 1 hour or until tender, golden brown and bubbly.
Remove from the oven and let stand 10 minutes. Sprinkle with the chives, then cut into squares and serve.
Originally Submitted
5/20/2010
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