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Level easy
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Prep time 30 minutes
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Cook time 01 hours 10 minutes
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Total time 01 hours 40 minutes
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Servings 9
Course: Side Dish
Main Ingredient: Vegetables
Ingredients
- 1/2 tablespoon - butter
- 6 medium - russet potatoes
- 1 teaspoon - salt
- to taste black pepper - ground
- 4 cloves - garlic - chopped
- 1 medium - onion - diced
- 1 package - cream cheese - room temperature
- 1 cup - half-and-half
- 2 tablespoons - rosemary - fresh
- 3 medium - green onions - sliced
- 1 cup - parmesan - grated
Directions
- 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.