Creamy Rosemary Potatoes


4 Tablespoons butter

1 cup half and half

1 cup heavy cream

5-6 medium russet potatoes, thinly sliced

4 garlic cloves, finely chopped

1 medium onion, finely diced

1 8oz. package of cream cheese at room temperature

½ teaspoon salt

Black pepper to taste

2 Tablespoons minced rosemary

3 green onions, thinly sliced

1 cup grated Parmesan

3 Tablespoons minced chives


Preheat oven to 350.

Rub the bottom of a 13x9x2-inch baking dish with butter. Combine the half and half and the cream in a large measuring cup. Using a mandolin or a very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl and drizzle with half of the half and half mixture. Set aside.

In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent (about 4 minutes). Cut the bar of cream cheese in half and add them to the skillet stirring constantly. Continue stirring until the mixture is smooth and combined. Pour in the remaining half and half mixture. Add salt, pepper, rosemary and green onions. Stir to combine. Finally, add ½ cup of the parmesan cheese and stir to combine.

Pour the cream soaked potatoes into the baking dish. Pour the cream cheese mixture over the top. Sprinkle the remaining parmesan cheese over the top and bake for at least 1 hour or until golden brown and bubbly.

Remove from oven. Allow to cool for 10 minutes. Sprinkle chives over top and serve.

Recipe From

Ree Drummond, The Pioneer Woman Cooks

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