Best 7 Creamy Rosemary Potatoes Recipes

CREAMY ROSEMARY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-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 teaspoon salt and some pepper.
• 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 the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• 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.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
• Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

CREAMY ROSEMARY POTATOES

Steps:

• Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper., Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

CREAMY ROSEMARY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
• Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.

PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)

Steps:

• 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-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 teaspoon salt and some pepper. 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 the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan. 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. Recipe courtesy of Ree Drummond

CREAMY ROSEMARY POTATOES

Steps:

• 1. Preheat oven to 350* Use a cake pan 9 inch, spray pan with butter spray Melt butter in separate bowl or cake pan. set aside
• 2. Slice potatoes thin, chop onion, chop all herbs and separate into bowls, chop green onion...
• 3. Pour 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...
• 4. Put 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....
• 5. Pour 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...
• 6. Bake 1 hour or till golden brown and bubbly, let stand 10 minutes...Sprinkle chives on top cut into squares to serve....Enjoy

CREAMY POTATOES WITH ROSEMARY

Steps:

• 1. Preheat oven to 350 degrees. Butter a 9"x13" baking dish.
• 2. Thinly slice potatoes and layer in baking dish season with salt and pepper.
• 3. Saute onion and garlic over medium heat until translucent.
• 4. Add the cream cheese and stir until smooth and creamy. Season with salt and pepper.
• 5. Add rosemary, green onion and 1/2 cup parmesan cheese.
• 6. Pour the cream mixture over the potatoes. Sprinkle remaining cheese over the top.
• 7. Bake until brown and bubbly. Approx 1 hour
• 8. Let stand 10 minutes before serving.