Sunday, November 28, 2010

Creamy Rosemary Potatoes

I absolutely love au gratin potatoes, so when I saw this recipe in my Pioneer Woman cookbook I had to try it. Not the healthiest, but come on, are potatoes ever healthy??

Here's the recipe with a few minor changes.
  • 5-6 potatoes
  • 1/2 stick butter (4 tablespoons)
  • 1 small/medium onion, chopped
  • 4 garlic cloves, chopped
  • 8 oz cream cheese
  • 1 cup half & half
  • 1 cup milk
  • 2 tablespoons rosemary
  • 3 green onions, chopped
  • 1 cup grated Parmesan cheese
  • 1/2 to 1 teaspoon salt
  • pepper
Preheat oven to 350. Thinly slice your potatoes.

Combine the milk and half & half. Place all the sliced potatoes in a large bowl, and pour half of the milk mixture over them and set aside.
In a large skillet, melt the butter and then add your garlic and onion. Cook about 4-5 minutes or so over medium low heat.

Add the softened cream cheese to the skillet. Cook and stir until the cream cheese is smooth and combined in. Pour in the remaining half of the milk mixture then add your salt and pepper to taste. Now throw in your green onions and rosemary.

Stir in 1/2 cup of the Parmesan.

Spray a large baking dish with Pam and add your soaked sliced potatoes. Pour the skillet mixture over the potatoes, and sprinkle the last 1/2 cup of Parmesan on top.
Bake for about an hour, or until it's nice and golden brown.

Add some parsley on top before serving to give it some color. :)

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