Ingredients
- 4 To 5 Whole Russet Potatoes
- 1 stick Butter
- 1 whole Medium Onion, Finely Diced
- 8 ounces, weight Cream Cheese
- 3/4 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
- 1/2 teaspoon Finely Chopped Sage
Directions
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Preheat oven to 350 degrees.
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Slice potatoes very thinly.
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Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
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Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
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Season with plenty of salt and pepper, then add chopped herbs.
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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.
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Allow potatoes to sit 15 minutes before serving.