Best 7 Creamy Rosemary Potatoes Recipes

CREAMY ROSEMARY POTATOES

Steps:

• 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.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
• Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

CREAMY ROSEMARY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
• Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.

CREAMY ROSEMARY POTATOES

Steps:

• Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper., Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)

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

CREAMY ROSEMARY POTATOES

Steps:

• 1. Preheat oven to 350* Use a cake pan 9 inch, spray pan with butter spray Melt butter in separate bowl or cake pan. set aside
• 2. Slice potatoes thin, chop onion, chop all herbs and separate into bowls, chop green onion...
• 3. Pour melted butter into skillet, sauté onion and garlic in butter in large skillet on medium heat. Place 1 cup of half and half into potatoes in large bowl and pour 1 cup of cream in to large bowl of potatoes also set aside...
• 4. Put cream cheese into skillet with onions and garlic. stir with wooden spoon, add salt and pepper, stir till smooth on medium low heat, with whisk add in the remaining 1 cup of heavy cream and half and half, stir with whisk till smooth and add 1 cup of Parmesan cheese, using the whisk stir till smooth....stir in rosemary....
• 5. Pour potatoes and half and half, heavy cream into cake pan...Pour sauce over top of potatoes and spread over top sprinkle 1 cup of Parmesan cheese on top of sauce and potatoes...
• 6. Bake 1 hour or till golden brown and bubbly, let stand 10 minutes...Sprinkle chives on top cut into squares to serve....Enjoy

CREAMY POTATOES WITH ROSEMARY

Steps:

• 1. Preheat oven to 350 degrees. Butter a 9"x13" baking dish.
• 2. Thinly slice potatoes and layer in baking dish season with salt and pepper.
• 3. Saute onion and garlic over medium heat until translucent.
• 4. Add the cream cheese and stir until smooth and creamy. Season with salt and pepper.
• 5. Add rosemary, green onion and 1/2 cup parmesan cheese.
• 6. Pour the cream mixture over the potatoes. Sprinkle remaining cheese over the top.
• 7. Bake until brown and bubbly. Approx 1 hour
• 8. Let stand 10 minutes before serving.