I am officially too tired to:
-read your blogs (or anything else for that matter)
I am barley awake enough to post this recipe. Maybe I am way too busy, or maybe it’s because of the stupid time change (I want my hour of sleep back!), or maybe (do I dare say it) I am just getting old(er) and can’t ‘hang’ like I used to… but man I am beat. But because my eyes are rolling into the back of my head and I am about to rest my head on this keyboard I am going to keep this short and sweet (I know, finally for the first time in my blogging life, I am keeping it ‘short and sweet’).
This recipe comes from The Pioneer Woman Cookbook (March’s cookbook). And true to Pioneer Woman fashion it is not exactly diet food. Oozing with cheese, cream, and butter I call these “The Hungry Man’s Potatoes” because any true blue ‘gotta have my meat and potatoes guy’ will love these. I too found them very rich and creamy and delicious; but because they were very rich and creamy and delicious and ull of flavor this is one recipe we might be saving only for special occasions or when we have company over for dinner and I won’t have a huge pan of these left over staring me in the face.
Notes: The original recipe made a whopping 9×13 pan! Whoa! Maybe if I was feeding a small army I would make the full recipe. However, I halved the original recipe to make enough for an 8×8 pan and this was still A LOT especially for just two people.
Creamy Rosemary Potatoes
Prep Time: 20 minutes Cook Time: 1 hour Serves: 10-12
4 tablespoons butter
1 cup half-and-half
1 cup heavy cream
6 medium russet potatoes, thinly sliced
4 garlic cloves, minced
1 medium onion, finely chopped
1 (8 oz) package cream cheese, at room temperature
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon dried rosemary
3 green onions, green and white parts thinly sliced
1 1/4 cup grated Parmesan cheese
3 tablespoons minced chives
Preheat oven to 350 degrees. Rub a 9×13 inch baking dish with butter. Combine half-and-half and cream in a large measuring cup.
Slice the potatoes very thinly. Place potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.
In a large skillet over medium-low heat melt the butter. Add garlic and onion. Cook until translucent, stirring occasionally, about 4 minutes.
Cut cream cheese in half and add to skillet, stirring occasionally. Continue to stir and cook mixture until smooth and combined.
Pour in remaining half-and-half/cream mixture and stir. Add salt, pepper, rosemary, and green onions; stir. Add 1/2 cup parmesan cheese and stir.
Layer cream soaked potatoes and cheese mixture in prepared 9×13 inch pan. Sprinkle remaining half of Parmesan cheese over top of potatoes and bake for at least an hour or until golden brown and bubbly.
Remove from oven and let stand for 10 minutes. Garnish with chives.
adapted from The Pioneer Woman Cooks: Recipes From An Accidental Country Girl
On a quick side note, I would like to thank Pillsbury for featuring my blog and some of my Pillsbury ‘remakes’. If you want any last minute St. Patty’s Day ideas (from Kitchen Concoctions, Pilsbury, and several other great blogs) go here!