Creamy Rosemary Potatoes
WARNING: This recipe contains mass amounts of fat, calories, and complete deliciousness! Proceed at own risk.
4 T. butter
1 c. half-and-half
1 c. heavy cream
5-6 russet potaoes, sliced thin
4 cloves garlic
1 medium onion, finely diced
8 oz. cream cheese, room temp
1/2-1 t. salt
black pepper to taste
2 T. minces rosemary leaves
3 green onions, thinly sliced
1 c. grated parmesan cheese
3 T. minced chives (you can substitute the green part of the green onions for the chives)
Rub the bottom of a 9x13 pan with softened butter. Combine the half-and-half and the cream. Place the sliced potatoes in a bowl and drizzle with half of the cream mixture. Set aside. In a large skillet melt the butter and cook the garlic and onion. Cut the cram cheese in half and it to the skillet, stirring constantly. Continue stiring until the mixture is smooth. Pour in the remaining half-and-half/cream and stir to combine. Add salt, pepper, rosemary, and green onions and stir to combine. Add 1/2 cup of the Parmesan and stir. Pour the potoatoes and cream into the baking dish. Pour the cream cheese mixture over the top of the potoatoes. Sprinkle with the remaining Parmesan cheese and bake at 350 for 1 hour, or until golden brown and bubbly. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives before serving. Finally, curse the day that Mom tried these potaotes from the Pioneer Woman Cookbook and introduced them into our lives! Our back-ends will never be the same.
4 T. butter
1 c. half-and-half
1 c. heavy cream
5-6 russet potaoes, sliced thin
4 cloves garlic
1 medium onion, finely diced
8 oz. cream cheese, room temp
1/2-1 t. salt
black pepper to taste
2 T. minces rosemary leaves
3 green onions, thinly sliced
1 c. grated parmesan cheese
3 T. minced chives (you can substitute the green part of the green onions for the chives)
Rub the bottom of a 9x13 pan with softened butter. Combine the half-and-half and the cream. Place the sliced potatoes in a bowl and drizzle with half of the cream mixture. Set aside. In a large skillet melt the butter and cook the garlic and onion. Cut the cram cheese in half and it to the skillet, stirring constantly. Continue stiring until the mixture is smooth. Pour in the remaining half-and-half/cream and stir to combine. Add salt, pepper, rosemary, and green onions and stir to combine. Add 1/2 cup of the Parmesan and stir. Pour the potoatoes and cream into the baking dish. Pour the cream cheese mixture over the top of the potoatoes. Sprinkle with the remaining Parmesan cheese and bake at 350 for 1 hour, or until golden brown and bubbly. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives before serving. Finally, curse the day that Mom tried these potaotes from the Pioneer Woman Cookbook and introduced them into our lives! Our back-ends will never be the same.
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