Creamy Rosemary Potatoes Recipe

Name: Creamy Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish; 5 to 6 medium russet potatoes; 1 teaspoon salt, or to taste; Freshly ground black pepper; 4 cloves garlic, finely chopped; 1 medium onion, finely diced; One 8-ounce package cream cheese, at room temperature; 1 cup half-and-half; 2 tablespoons minced fresh rosemary; 3 green onions, light green and medium green parts, thinly sliced; 1 cup grated Parmesan; Special equipment: a madoline, optional

Servings: persons

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan
Special equipment: a madoline, optional

1
Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
2
Using a mandoline or a very sharp knife, slice the potatoes very thinly.
3
They'll cook better that way.
4
Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
5
In a large skillet over medium-low heat, melt the butter.
6
Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes.
7
Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly.
8
Continue stirring until the mixture is smooth and combined, about 3 minutes.
9
Pour in the half-and-half and stir to combine.
10
Mix in 1/2 teaspoon salt and some pepper.
11
Taste and adjust the seasonings as necessary.
12
Do not undersalt!
13
Add the rosemary and green onions and stir to combine.
14
Finally, mix in 1/2 cup of the grated Parmesan.
15
Pour the cream cheese mixture over the top of the potatoes.
16
Scrape out the skillet to get every last drop.
17
Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour.
18
Let stand for 10 minutes before serving.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish, 5 to 6 medium russet potatoes, 1 teaspoon salt, or to taste, Freshly ground black pepper, and more.

Yes, Creamy Rosemary Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Rosemary Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions