Thursday, April 30, 2009
Hi, I'm Christine. These are potatoes that have been sliced and baked with a lot of butter, cream, cheese, cream cheese, and some herbs for the health. I made these during the holidays (welcome, spring!) and kind of regretted it. Click for my tamed-down version of the recipe, but know that even that was really, really heavy. I mean, I can tolerate a lot of fat, but...phew. My sister loved it, by the way. She also eats sunflower seeds in bed, so that should tell you something.
Creamy Herbed Potatoes
from The Pioneer Woman
4 to 5 russet potatoes
1/2 stick (2 oz) butter
1 medium onion, finely diced
8 ounces cream cheese
1/2 cup heavy cream
1 cup whole milk
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage
1/2 cup Parmesan cheese
Preheat oven to 350F.
Slice potatoes very thinly.
Melt butter in a large skillet over medium low heat and add 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 salt and pepper to taste, then stir in herbs.
Arrange potatoes in a greased baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubbly and golden brown. Allow potatoes to sit 15 minutes before serving. Which you should do by giving away. So...much...cream...