Wow - these babies were GOOD! Perfect for a Sunday dinner. Everyone loved them and went back for seconds. I got this recipe out of my Pioneer Woman Cookbook. Love, love, love my new cookbook and can't wait to meet Miss Pioneer Woman this Thursday!!
6 or 7 medium russet potatoes, thinly sliced with sharp knife
1 cup half and half
1 cup heavy cream
1/2 stick of butter
8oz cream cheese
1 medium onion, diced
4 cloves garlic, minced or chopped
2 Tbs. minced rosemary leaves (I left this out because I didn't have any)
3 green onions, thinly sliced
1 cup grated parmesan cheese
1 tsp. salt
Combine half and half and cream in a measuring cup. Put thinly sliced potatoes in a large bowl. Pour half of the cream/half and half mixture over potatoes and set aside. In skillet, melt butter then add onions and garlic. Cook over medium heat until translucent - about 4 minutes. Cut bar of cream cheese in half and add both halves to the skillet, stirring constantly. Stir until smooth - about 3 minutes. Pour in remaining half and half/cream mixture and stir. Add salt, pepper and green onions. Finally add 1/2 cup parmesan cheese and stir to combine. Place soaked potatoes in greased 9x13 pan. Pour cream cheese mixture over the top. Sprinkle with remaining parmesan cheese and bake at 350 for 1 hour or until potatoes are done.