Monday, May 16, 2011

You say potato. I say potato.

Yep. We say 'potato' the same way. This recipe is that good.

First, allow us to show you the inspiration for trying this recipe. *Girly sigh.* Uncle He-Man made a stop by Yoder Meats, and Mr. Fabuful made these pretty baby-back ribs tasty.

So, of course, we had to make something delicious to compliment the ribs. We went with P-Dub's Creamy Rosemary Potatoes (p. 204).

Jo started by slicing russet potatoes.

Then we really got busy slicing potatoes.

Vanna White, whoops...Vanna Lou will showcase the potatoes. We love our starches.

Next we poured a mixture of half-and-half and heavy cream over the potatoes, setting them aside to soak.

We chopped garlic. Start the mincing by the aggression-relieving practice of pounding the flat of the knife with your palm to release the flesh from its papery skin.

We added this and a diced onion to a skillet of melted butter. Next we prepared the herbs. We began by removing rosemary from its stems and chopping it.

The chives were chopped next. The kitchen smelled heavenly. Like a garden of herbs. Thank you, Captain Obvious. We'll be here all week.

Once the onions and garlic began to look translucent, we added cream cheese to the mix and did a little dance. This was melted together and created a great dip for crackers. Just sayin'. But, really, this was melted together and the half-and-half and heavy cream mixture was poured in.

You know how you were told in elementary school to read the directions at the top of your worksheet before beginning any of the problems? Well, apparently we didn't quite learn our lesson. The recipe calls for adding the rosemary and green onions (Say what?!) to the cream cheese mixture. Instead, we added the rosemary and chives. We get half-credit, right? Chives are the little cousins to the onion.

Next we sprinkled in Parmesan cheese.

We buttered a 9x13 baking dish and dumped our potato slices in.

This was then covered with the cream cheese mixture. Parmesan cheese was sprinkled on top. This is the point at which the chives should be the acting garnish. Welp. They weren't. Neither were the green onions. They were in detention in the fridge.

This was baked for one hour.

Despite flunking Cookbook Instructions: 101, the potatoes turned out quite tasty. We all enjoyed the fresh, rosemary taste. We will definitely be making these again soon!

Happily full,

1 comment:

  1. Lookin' good, Ladies!! I bet those potatoes were killer! Looks like you had a great spread for dinner!! Well done! Hugs!