The Pioneer Woman Tasty Kitchen
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Creamy Herbed Potatoes

4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

This is an elegant potato dish that I make on special occasions, adding different combinations of herbs and seasonings to complement the rest of the meal. It’s perfect on your Thanksgiving table, or for Christmas dinner.

Ingredients

  • 4 To 5 Whole Russet Potatoes
  • 1 stick Butter
  • 1 whole Medium Onion, Finely Diced
  • 8 ounces, weight Cream Cheese
  • ¾ cups Heavy Cream
  • 1 cup Whole Milk (Half-and-Half Works, Too)
  • 1 teaspoon Finely Chopped Rosemary
  • 1 teaspoon Finely Chopped Parsley
  • 1 teaspoon Finely Chopped Chives
  • ½ teaspoons Finely Chopped Sage

Preparation

Preheat oven to 350 degrees.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced 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 plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.

Allow potatoes to sit 15 minutes before serving.

3 Comments

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mrsjbh on 5.30.2011

YUM! Very good. . . But I did change it a bit to suit my taste. . . I don’t care a lot for herbs so I added a little garlic to the onion mixture while it was cooking and sprinkled some leftover bacon on the potatoes before I poured the onion mixture on it. AND it was delicious!!!!!!!! Very creamy and rich! I will for sure add it to my “if I ever open a business where I can cater” file!

Avatar of jvwphotography

jvwphotography on 2.9.2010

HOLY MOLY. These things are so awesome. I make them with my Thanksgiving turkey (or really any reason at all) and could eat them all day. I always put extra parmasean cheese on top to get a good crunchy topping. Sometimes put in a 9×13 pan instead of a smaller one so it’s spread out more and you then get more topping! *can you tell I love the crispy topping?*

LOVE, LOVE, LOVE these potatoes. I also use my mandoline and makes it all so easy!

And the creamy mixture is soooo good.

Avatar of Jennifer Stephenson

Jennifer Stephenson on 12.27.2009

These are fantastic! Serve them with Ham and they are doubly fantastic!!! Mine usually need to cook a few extra minutes – I cut them with a mandoline, but it must be thicker than the submitter’s.

8 Reviews

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Avatar of mrsjbh

mrsjbh on 5.30.2011

Rich and creamy and delicious!

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prairiecreekmom on 3.24.2011

I made this last night with your MyFavorite Meatloaf and dinner roll recipes. You have made me a hero in my own home!! Thanks Ree! These are …….Devine. AMEN.

Avatar of Lindsay

Lindsay on 2.17.2011

Wow these are rich.

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cylina on 12.26.2010

WOW..thats all i really need to say. yummmo

Avatar of Laura

Laura on 9.21.2010

YUM. Served with Dax Phillip’s stuffed pork on Saturday for friends. Loved it and so did they.

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