Creamy Rosemary Scalloped Potatoes

To. Die. For.

First, peel and thinly slice 4 small russet or red potatoes. Put potatoes in a microwave safe bowl and pour in 1 cup of heavy cream, microwave for 8 minutes on high, set aside.

Meanwhile, chop up about 3 sprigs of rosemary leaves, discard stems.

Chop up 3 cloves of garlic. Chop 5 or 6 green onions, whites and green tops. Saute rosemary, garlic and onions in 1/2 stick butter until softened.

Add 8 oz. cream cheese, cut into cubes. Stir until cream cheese is smooth. Pour in 1 1/2 cups heavy cream. Add salt and pepper to taste, make sure and taste it! Add 1 cup fresh grated Parmesan cheese, not the can stuff. Stir until smooth.

Add potatoes in cream to a buttered 9x13 casserole dish, pour cream & cheese sauce over the top, every drop! Sprinkle with 1 cup fresh grated Parmesan cheese.

Cook in a 350 oven for about 25 minutes, or until golden brown.

Place the tip of a rosemary sprig on top for prettiness. Your taste buds just might ask you to marry them for this one!

Ingredients:

4 small russet or red potatoes, peeled and thinly sliced
2 1/2 cups heavy cream
2 cups fresh grated Parmesan cheese
3 sprigs rosemary, finely chopped
3 cloves garlic, finely chopped
5 0r 6 green onions, whites and green tops, chopped
1/2 stick butter
Salt
Pepper
8 oz. cream cheese