Sunday, March 28, 2010

Creamy Rosemary Potatoes

This is also a recipe from Ree Drummond - The Pioneer Woman. I can't help myself! I love her! But, after this one, I will be taking a break from her cookbook for a few weeks! This recipe was relatively easy and a great side for just about any meat dish. I did cut this recipe in half and it was plenty! I am listing the recipe as I made it, so adjust accordingly!


2 Tbsp butter
1/2 c half-and-half
1/2 c heavy cream
2-3 medium russet potatoes
2 garlic cloves
1/2 medium onion
4 oz cream cheese
1/4 to 1/2 tsp salt, to taste
black pepper, to taste
1 tsp dried rosemary
1 -2 green onions
1/2 c grated Parmesan cheese
1 tsp dried chives


1. Preheat oven to 350. Grease bottom of a pan, approximately 8" x 8" size. Combine the half-and-half and the cream.

2. Slice the potatoes very thinly. I recommend using a mandoline, so that your slices will be even, but if you don't have a mandoline, a sharp knife will work fine.

3. Place the potatoes in a large bowl and drizzle with half of the half-and-half/cream mixture and set aside.

4. In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent, stirring occassionally, about 4 minutes.
5. Cut the cream cheese into cubes and add to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in remaining half-and-half/cream mixture and stir to combine. Add salt and pepper and stir. Adjust the seasonings as necessary. Add the rosemary and green onion and stir to combine. Finally, add 1/4 c of the grated Parmesan and stir. (Lots of stirring going on here!)
6. Pour the cream-soaked potatoes into the baking dish.

7. Pour the cream cheese mixture over the top. Sprinkle the remaining Parmesan over the top.

8. Bake for at least 1 hour, or until golden brown and bubbly. Remove from oven and let stand 10 minutes. Sprinkle with chives and serve.

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