The Pioneer Woman Cooks (66 page)

2. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They’ll cook better that way.

3. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.

4. In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent, stirring occasionally, about 4 minutes.

5. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly.

6. Continue stirring until the mixture is smooth and combined, about 3 minutes.

7. Pour in the remaining half-and-half/cream mixture and stir to combine.

8. Add salt and pepper and stir. Taste and adjust the seasonings as necessary. Do not undersalt!

9. Add the rosemary and green onions and stir to combine.

10. Finally, add ½ cup of the grated Parmesan and stir to combine.

11. Pour the cream-soaked potatoes into the baking dish.

12. Pour the cream cheese mixture over the top. Scrape out the skillet to get every last drop.

13. Sprinkle the remaining ½ cup grated Parmesan generously over the top and bake for at least 1 hour, or until golden brown and bubbly.

14. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives, then cut into squares to serve.

OLIVE CHEESE BREAD

Makes 8 servings

Oh, how I love this cheesy, flavorful bread, which I whip up several times a year. It’s not only a crowd pleaser, it’s exceedingly easy to make and can be prepared and frozen several days before your dinner. Sliced into big chunks, it can accompany a salad for a nice, filling lunch, and it’s perfect alongside lasagna, spaghetti, or any meat dish.