Ingredients
- 4 to 5 russet potatoes shopping list
- 1 stick (1/4 pound) butter shopping list
- 1 medium onion, finely diced shopping list
- 12 ounces cream cheese, cubed shopping list
- 3/4 cup heavy cream shopping list
- 1 cup whole milk shopping list
- Parmesan chesse, grated for topping (I like lots of course) shopping list
- 1 teaspoon finely chopped rosemary shopping list
- 1 teaspoon finely chopped parsley shopping list
- 1 teaspoon finely chopped chives shopping list
- 1/2 teaspoon finely chopped sage shopping list
How to make it
- 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 brown and bubbly. Allow potatoes to sit 15 minutes before serving.
Before baking...
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The Rating
Reviewed by 28 people-
Canada Loves hockey, but not as much as they ADORE this recipe whenever I serve it! Truly amazing!! Thanks.
Fordson64
in loved it
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LOVELY combo of herbs! Great recipe, and thank you for sharing!! FIVE :+D
chefelaine
in Muskoka loved it
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Marky, Great flavors, but I can feel my arteries hardening as I type. lol... :)
lura
in Welcome To loved it
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