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Christmas: Creamy Rosemary Potatoes

Source of Recipe


Ree Drummond



List of Ingredients



• 4 Tbsp (1/2 stick) butter, plus softened butter, for the dish
  
• 5 to 6 medium russet potatoes
  
• 1 tsp salt, or to taste
  
• Freshly ground black pepper
  
• 4 cloves garlic, finely chopped
  
• 1 medium onion, finely diced
  
• One 8-ounce package cream cheese, at room temperature
  
• 1 cup half-and-half
  
• 2 Tbsp minced fresh rosemary
  
• 3 green onions, light and medium green parts, thinly sliced
  
• 1 cup grated Parmesan
  
• .
  
• Special equipment: A mandoline (optional)
  






Instructions



1. Preheat the oven to 350°F. Rub the bottom of a 9- x 13-inch baking dish with softened butter.
   Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoons salt and some pepper.
   
   
2. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust seasonings as necessary. Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
   
   
3. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
   
   Makes 9 servings.