Creamy Rosemary Potatoes
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- 4 Tbsp
- butter, melted
- 1 c
- half and half (separate 1/2)
- 1 c
- heavy cream (separate 1/2)
- 6 medium
- 4 clove
- 1 medium
- onion (chopped)
- 1 pkg
- cream cheese (8 oz room temp)
- 1 tsp
- salt to taste
- pepper to taste (fresh ground)
- 2 Tbsp
- rosemary sprigs (fresh chopped) all
- green onions (chopped thin)
- 2 c
- parmesan cheese (grated) separate 1 c
- 3 Tbsp
- chives, bunch (chopped)
1Preheat oven to 350* Use a cake pan 9 inch, spray pan with butter spray
Melt butter in separate bowl or cake pan. set aside
2Slice potatoes thin, chop onion, chop all herbs and separate into bowls, chop green onion...
3Pour melted butter into skillet, sauté onion and garlic in butter in large skillet on medium heat. Place 1 cup of half and half into potatoes in large bowl and pour 1 cup of cream in to large bowl of potatoes also set aside...
4Put cream cheese into skillet with onions and garlic. stir with wooden spoon, add salt and pepper, stir till smooth on medium low heat, with whisk add in the remaining 1 cup of heavy cream and half and half, stir with whisk till smooth and add 1 cup of Parmesan cheese, using the whisk stir till smooth....stir in rosemary....
5Pour potatoes and half and half, heavy cream into cake pan...Pour sauce over top of potatoes and spread over top sprinkle 1 cup of Parmesan cheese on top of sauce and potatoes...
6Bake 1 hour or till golden brown and bubbly, let stand 10 minutes...Sprinkle chives on top cut into squares to serve....Enjoy