Creamy Rosemary Potatoes

Turkey roaster adaptation of https://www.foodnetwork.com/recipes/ree-drummond/creamy-rosemary-potatoes-2669224

Ingredients

Directions

Using a mandoline to slice the potatoes very thinly. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.

Preheat electric turkey oven to 375 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.

In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.

Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.