Creamy Herbed Potatoes

A couple of weeks ago I posted the recipe for Pioneer Woman's Hot & Sweet Drumsticks. The night I made those, I used another of her recipes for the side dish. While these are far, far from low fat, they are a nice variation on potato sides and go perfectly with a saucy chicken. Yum!

What You Need:

4-5 Whole Russet Potatoes

1 stick Butter

1 whole Medium Onion, Finely Diced

8 ounces cream cheese

¾ cups heavy cream

1 cup milk {whole or half and half}

1 teaspoon Finely Chopped Rosemary

1 teaspoon Finely Chopped Parsley

1 teaspoon Finely Chopped Chives

½ teaspoons Finely Chopped Sage

OR use any combination of fresh or dried herbs you like


Grated parmesan cheese

Directions:

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. Enjoy!