Creamy Green Onion Potatoes

This might be the closest I come to a green meal by St. Pattie's Day, as I have nothing else planned for the week. Unless, that is, my mind starts to wander and I bake up something. We'll see...

This recipe came from The Pioneer Woman herself. As most know, I got her cookbook for Christmas and I've slowly been plugging away at some of her recipes. There are so many still on my list that I'm dying to make, but feel like I need a special occasion for - like her Sangria or Maple Pecan Scones.

I guess I could put green food coloring in the frosting on the scones...

Anyway, this one jumped out at me, as #1 who doesn't love a variation of the potato, and #2 who doesn't love when a sauce is poured over them? Yeah, pretty much no one. I adapted this recipe a little, as I had no rosemary on hand, like it calls for, so I just added more green onion instead.

Creamy Green Onion Potatoes

4 T. butter

1 c. half and half

1 c. heavy cream or milk

5-6 medium russet potatoes, sliced thin

4 garlic cloves, finely chopped

5 green onions, thinly sliced

1 8 oz. package cream cheese, softened

1 t. salt

freshly ground black pepper, to taste

1 c. grated parmesan cheese

Preheat oven to 350 degrees. Butter bottom of 9x13 baking dish. Combine half and half and cream in a large measuring cup.

Using a mandoline or a very sharp knife, slice the potatoes very thinly. Place potatoes in a large bowl and drizzle with half of the milk mixture and set aside.

In a large skillet over medium-low heat, melt butter. Add garlic, half of the green onion and cook until tender, about 4 minutes. Cut bar of cream cheese and add to skillet, stirring constantly until smooth. Pour in remaining milk mixture, add salt, pepper and half of the parmesan cheese.

Pour the soaking potatoes in the baking dish, pour cream cheese mixture over the top. Sprinkle with remaining parmesan cheese and green onion. Bake for 1 hour or until golden brown. Remove from oven and let set 10 minutes. Cut into squares and serve!

We have over half of this dish leftover for tomorrow night (surprising...), and a little ham too. No cooking for me tomorrow!