Creamy Rosemary Potatoes

This article we are making a delicious dish for Christmas dinner that you, family, and friends will love.

Ingredients:

• 4 tablespoons (½ stick) butter, plus softened butter, for the baking dish.
• 5 to 6 medium russet potatoes.
• 1 teaspoon of salt, or to taste.
• Freshly ground black pepper.
• 4 cloves garlic, finely chopped.
• 1 medium onion, finely diced.
• One 8-ounce package cream cheese, at room temperature.
• 1 cup half-and-half.
• 2 tablespoons minced fresh rosemary.
• 3 green onions, light green and medium green parts, thinly sliced.
• 1 cup grated Parmesan.

Directions:

First preheat the oven to 350 degrees fahrenheit and rub the bottom of a 9-by-13-inch baking dish with softened butter. Secondly 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. Thirdly 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. Serve and enjoy.