Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
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.
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Manan 47
[email protected]I made these potatoes for a potluck, and they were a huge success. Everyone loved them! They were creamy, flavorful, and the rosemary added a nice touch. I will definitely be making these again.
Natalie Powell
[email protected]These potatoes were a bit too creamy for my taste, but they were still good. I think I would use less cream next time, or maybe even substitute some of the cream with milk.
Sarmad Chaudhary
[email protected]I've made these potatoes several times now, and they're always a hit. They're so easy to make, and they're always delicious. I usually serve them with roasted chicken or fish, and they're always a crowd-pleaser.
Christiana Baah
[email protected]These potatoes were easy to make and turned out great! I used a little less cream than the recipe called for, and they were still plenty creamy. I also added some chopped bacon to the potatoes, and it gave them a nice smoky flavor.
Joe Boss
[email protected]These potatoes were amazing! I made them for a dinner party and everyone loved them. They were creamy and flavorful, and the rosemary added a nice touch. I will definitely be making these again.
Brian Rice
[email protected]I made these potatoes for a potluck, and they were a huge success. Everyone loved them! They were creamy, flavorful, and the rosemary added a nice touch. I will definitely be making these again.
Christian Maximus
[email protected]These potatoes were a bit too creamy for my taste, but they were still good. I think I would use less cream next time, or maybe even substitute some of the cream with milk.
Manahil Manahil
[email protected]I've made these potatoes several times now, and they're always a hit. They're so easy to make, and they're always delicious. I usually serve them with roasted chicken or fish, and they're always a crowd-pleaser.
Bryson Helton
[email protected]These potatoes were easy to make and turned out great! I used a little less cream than the recipe called for, and they were still plenty creamy. I also added some chopped bacon to the potatoes, and it gave them a nice smoky flavor.
Angelica Lehman
[email protected]I'm not a huge fan of rosemary, but these potatoes were still delicious. The creaminess of the potatoes balanced out the herbiness of the rosemary, and the result was a dish that was both flavorful and satisfying.
King Muhammed Amir 05
[email protected]These potatoes were amazing! I made them for a dinner party and everyone loved them. They were creamy and flavorful, and the rosemary added a nice touch. I will definitely be making these again.