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Thursday, Nov. 12, 2009

ALMOST THANKSGIVING WEEK: PIONEER WOMAN'S CREAMY HERBED POTATOES

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Thanksgiving is only two and a half weeks away. Time to start planning the meal, making the shopping list and salivating. For the next couple of weeks, we'll provide some recipes that will shake up your Thanksgiving table and impress you guests.

This one comes from the popular cooking blog The Pioneer Woman.

INGREDIENTS

4 to 5 russet potatoes

1 stick (1/4 pound) butter

1 medium onion, finely diced

8 ounces cream cheese

3/4 cup heavy cream

1 cup whole milk (half & half works, too)

Salt and pepper, to taste

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped parsley

1 teaspoon finely chopped chives

1/2 teaspoon finely chopped sage

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. Allow potatoes to sit 15 minutes before serving.