thepioneerwoman5.0
Creamy Potatoes with Chives
Potatoes, cream cheese, and parmesan are just a few of the many ingredients that make this spring-friendly potato side dish so delicious.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●measuring cup
- ●oven
- ●bowl
- ●knife
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 350˚. Butter a 9 x 13-inch baking dish. Combine the half-and-half and heavy cream in a large measuring cup.
2
Using a mandoline or a very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.
3
In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook, stirring occasionally, until translucent, about ⏱️ 4 minutes. Cut the bar of cream cheese in half and add both halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about ⏱️ 3 minutes. Stir in the remaining half-and-half/cream mixture and season with the salt and pepper. Stir in the thyme, then stir in 1/2 cup of the grated parmesan.
medium onion, finely diced1
4
Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top, scraping out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated parmesan over the top. Cover with foil and bake ⏱️ 30 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown and bubbly, at least ⏱️ 45 minutes more. Remove from the oven and let stand for ⏱️ 10 minutes. Sprinkle with the chives, then cut into squares and serve.
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