Recipe by Buster's friend
Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman's cooking blog - such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star - think I'll be trying it with additional cheese on top too ( & maybe scattered inside...).
Top Review by 2Bleu
Delicious potato dish with lots of potential! I used about 8 golden potatoes and fearing there would not be enough sauce, I doubled it (mistake). You do need to add lots of salt & black pepper to the sauce and also atop the potatoes. This needed about 1 1/2 hrs for the potatoes to be tender. The use of cream cheese and fresh herbs adds wonderful flavor to this dish. We felt it just needed a bit more cheese so I topped the remaining casserole with shredded cheddar and baked a few more minutes to melt the cheese. Made for TYM tag game. This is a great recipe definitely worth trying. :)
- 4 -5 russet potatoes
- 1⁄2 cup butter
- 1 onion, medium, finely diced
- 8 ounces cream cheese
- 3⁄4 cup heavy cream
- 1 cup whole milk (half & half works, too)
- salt, to taste
- pepper, to taste
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 teaspoon chives, finely chopped
- 1⁄2 teaspoon sage, finely chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- Slice potatoes very thinly.
- Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
- Add cream cheese to the pan and stir to melt.
- Pour in cream and milk, stirring to combine.
- Season with plenty of salt and pepper, then add chopped herbs.
- Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
- Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.