This is a great side dish for Easter!
Ingredients:
- 2 cups half-and-half
- 1 cup heavy cream
- 5 or 6 medium russet potatoes (about 3 1/2 pounds)
- 4 garlic cloves, finely chopped
- 1 medium onion, finely diced
- 8 oz. cream cheese, at room temperature
- 2 tsp. kosher salt
- To taste black pepper
- 2 Tbsp. minced fresh thyme
- 1 cup grated Parmesan cheese
- 2 Tbsp. minced fresh chives
Directions:
- Preheat oven to 350 F. Butter a 9-by-13-inch baking dish.
- Combine the half-and-half and heavy cream in a large measuring cup. Use a food processor to slice the potatoes very thin. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.
- 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 and then stir in 1/2 cup of the grated Parmesan.
- 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, cut into squares and serve.
