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Creamy Herb Potatoes Recipe

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This recipe for Creamy Herb Potatoes is from Hawthorn of Aurora Recipe Club , 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!
Category:
Category:
Ingredients:  
Ingredients:  
thepioneerwoman.com/cooking/2008/10/creamy-herbed-potatoes/

4 To 5 Whole Russet Potatoes
1 stick Butter
1 whole Medium Onion, Finely Diced
8 ounces, weight Cream Cheese
3/4 cups Heavy Cream
1 cup Whole Milk (Half-and-Half Works, Too)
1 teaspoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Parsley
1 teaspoon Finely Chopped Chives
1/2 teaspoon Finely Chopped Sage
Directions:
Directions:
Preheat oven to 350 degrees.

Slice potatoes very thinly - I used a mandolin.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 5 minutes, stirring occasionally.

Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.

Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. I used an 8x8 dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes - 1 hour, or until bubbly.

Allow potatoes to sit 15 minutes before serving.
Number Of Servings:
Number Of Servings:
1-
Preparation Time:
Preparation Time:
10-15
Personal Notes:
Personal Notes:
I waited until after 1 hour to pour parmesan on top and let it bake another 15 minutes until top was golden brown and almost a crust.

 

 

 

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