| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 9 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 9 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
- 5 to 6 medium russet potatoes
- 1 teaspoon salt, or to taste
- Freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 medium onion, finely diced
- One 8-ounce package cream cheese, at room temperature
- 1 cup half-and-half
- 2 tablespoons minced fresh rosemary
- 3 green onions, light green and medium green parts, thinly sliced
- 1 cup grated Parmesan
Instructions
- Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
- Using a mandoline or a very sharp knife, slice the potatoes very thinly. They’ll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
- In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
- Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 366 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 529 mg |
| Serving Size | 1 of 9 servings |
| Calories | 366 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 529 mg |
Reviews
This is one of my favorite dishes to make .. however I find that the potatoes are not soft enough after baking ( maybe not enough liquid) so i boil my potatoes halfway then I bake … and it comes out perfect .. just wanted to share
I make this quite often and my big family loves it. So delicious. There isn’t a thing I’d change!
This is a great recipe, but its missing 1 cup of cream. Thats what’s in the recipe in Ree’s recipe book and it makes a difference.
Delicious, decadent, wonderful. Made them exactly as directed, wouldn’t change a thing. Served aside herb crusted seared lamb chops, and Trisha’s bacon wrapped asparagus. Killer meal!!!
I love the flavor, but every time I make this (following recipe as written) it is SO DRY. I don’t want to reduce the cooking time, so which liquids would you recommend to increase or add?
This recipe is absolutely delicious. I would highly recommend and I believe it can easily be cut in half for smaller families.
I have made this several times now and think it is delicious, that being said I have found that I needed to make a few adjustments in order for it to be perfect. I definitely think adding a bit more of the half and half helps a lot. Like many others have recommended, I prefer to mix the sauce into the potatoes before adding the entire mixture to the casserole dish. I think this step helps in coating more potatoes and evenly dispersing the cheese sauce. My final suggestion is to bake the entire dish for an additional 10-15 minutes and definitely let it rest for the suggested 10 minutes. The first few times I made this I followed the directions and baked it for an hour but found the potatoes to be slightly under-cooked. Hope this helps. Enjoy!
Christmas 2020, was fantastic! Everyone loved this dish. I sliced the potatoes very thin, rinsed w/cold water then added the wet ingredients. It came out perfect!
I made this for the family and EVERYONE loved it. I added Asiago cheese on top and O M G it was amazing!!
I thought this recipe was absolutely delicious! I added shredded gruyere cheese in between every layer of potato and it turned out amazingly! Everyone loved them for the holidays.