Creamy Rosemary Potatoes

Easter is upon us and will be here before we know it this Sunday.  I was actually hit with the question, "You're doing Easter baskets for us this year, right?"  Gotta love kids...(even 18 year olds). "No", I responded, quite adamantly.

Well, of course anyone who knows me (including them), knows I was lying.  Of course they are getting an Easter basket, equipped with the same purple bunny and yellow duck baskets they have had forever!  Since they already received their traditional Easter swim suits early this year, due to Spring Break, this years' goodies will be more spa and dorm oriented...so excited to see their faces!

I'm thinking of bringing back this potato dish that I made for us at Christmas, to serve as a side for Easter dinner.  It was amazing and made the house smell, beyond wonderful!

Creamy Rosemary Potatoes
Adapted from Pioneer Woman

4 Tbl (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 tsp salt
freshly ground black pepper
4 cloves garlic, finely minced
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 Tbl minced fresh rosemary
3 green onions, thinly sliced
1 cup grated Parmesan cheese

** Cook's note:  I substituted the russet potatoes with one bag of mixed fingerling potatoes (white and purple).  I also added using one 8-ounce container of button mushrooms, sliced.

Preheat oven to 350 degrees.  Rub the bottom of a 9 x 13 baking dish with softened butter.

Using a very sharp knife, (carefully) slice the potatoes very thinly.  They'll cook better that way.  Place the potatoes in the baking dish and add the layer of sliced mushrooms over the potatoes 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 cubes and add 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.  Add the rosemary and green onions and stir to combine.  Finally, mix in 1/2 cup of the graded 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 10 minutes before serving.

One Year Ago: Torta Rustica
Two Years Ago: Cambozola Platter
Three Years Ago:  Mixed Berry Pavlova