Creamy Herbed PotatoesIngredients:
1 pkg. frozen hashbrowns
1 stick (1/4 pound) butter
1/2 a small onion, grated
8 oz softened cream cheese
3/4 cup heavy cream
1 cup milk
1 TB finely chopped rosemary
1 TB finely chopped parsley
1/2 TB finely chopped sage
Directions:
Preheat oven to 350 degrees. Add butter to a large skillet over medium low heat. When melted, add 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. Sprinkle with Parmesan cheese and bake for 45 minutes. Allow potatoes to sit 15 minutes before serving.
