Creamy Rosemary Potatoes
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Salt (to taste)4 cloves
Garlic (finely chopped)1 medium
Onion (finely diced)1 cup
Half-And-Half2 tbsps
Rosemary (minced fresh)1 cup
Grated ParmesanDirections:
1
Do not undersalt! Add the rosemary and green onions and stir to combine
2
Watch how to make this recipe
3
Special equipment: a madoline, optional Preheat the oven to 350 degrees F
4
Rub the bottom of a 9-by-13-inch baking dish with softened butter
5
Using a mandoline or a very sharp knife, slice the potatoes very thinly
6
They'll cook better that way
7
Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper
8
In a large skillet over medium-low heat, melt the butter
9
Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes
10
Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly
11
Continue stirring until the mixture is smooth and combined, about 3 minutes
12
Pour in the half-and-half and stir to combine
13
Mix in 1/2 teaspoon salt and some pepper
14
Taste and adjust the seasonings as necessary
15
Finally, mix in 1/2 cup of the grated Parmesan
16
Pour the cream cheese mixture over the top of the potatoes
17
Scrape out the skillet to get every last drop
18
Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour
19
Let stand for 10 minutes before serving