Creamy Rosemary Potatoes Recipe
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 This recipe for Creamy Rosemary Potatoes is from 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 TBLS butter
1 C half-and-half
1 C heavy cream
5 or 6 medium russet potatoes, sliced thin
4 garlic cloves, finely chopped
1 medium onion, finely diced
1 8-ounce package cream cheese, room temp
1/2-1 tsp salt to taste
pepper
2 TBLS minced rosemary leaves
3 green onions, light and medium green parts, thinly sliced
1 C grated Parmesan cheese
3 TBLS minced chives, optional
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Directions: |
Directions:Preheat oven to 350º and grease bottom of 9x13 baking dish with butter. Combine half-and-half and cream in a large measuring cup. Next, slice potatoes very thin and place them in a large bowl. Drizzle half of the cream mixture over potatoes and set the rest aside.
In a large skillet over medium low heat, saute garlic and onion with 4 TBLS butter until translucent. Cut the bar of cream cheese in halves and add to the skillet stirring constantly. Once it's smooth and combined, pour in remaining half-and-half/cream mixture and stir. Add salt and pepper until tastes good :) Add the rosemary and green onions and stir to combine.
Finally, add 1/2 C. parmesan and stir. Pour the cream-soaked potatoes into baking dish. Pour the cream cheese mixture over the top, and get every last drop!
Sprinkle remaining Parmesan over the top and bake for at least an hour, or until golden brown and bubbly. Remove from oven and sprinkle chives on top, if you want. Stuff your face and enjoy!! |
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Preparation
Time: |
Preparation
Time:1 hour |
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