PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)
Provided by á-3347
Number Of Ingredients 12
Steps:
- 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes 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. Recipe courtesy of Ree Drummond
ROSEMARY POTATOES
Steps:
- Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
- Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.
PIONEER WOMAN CREAMY ROSEMARY POTATOES
Awesome pioneer woman recipe
Categories Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 9
Number Of Ingredients 13
Steps:
- Coat 9x13 baking pan in butter
- Sliced potatoes
- Mix half and half cream and heavy cream
- Pour half of the crem over potatoes and let soak
- Melt butter in pan over med heat
- Add onions and garlic and cook until translucent
- Cut cream cheese block in half and add to onions and garlic. Stir about 3 min until smooth
- Add rest of cream mixture
- Add salt and pepper and stir
- Add rosemary and green onions
- Add 1/2 cup cheese
- Put potatoes in pan and cover with cheese sauce
- Cover with half cup of cheese
- Bake 1 hour
- Sprinkle with chives and serve
Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories
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