4 T. (1/2 stick) butter
1 c. half-and-half
5 or 6 medium russet potatoes, unpeeled, sliced thin
4 garlic cloves, finely chopped
1 medium onion, finely diced
1 8-oz. package cream cheese, at room temperature
1/2 to 1 t. salt, to taste
freshly ground black pepper, to taste
1 T minced rosemary leaves (The recipe actually calls for 2, but the rosemary flavor was almost overwhelming, so next time I'm going to half it.)
3 green onions, light green and medium green parts, thinly sliced
1 c. grated Parmesan cheese
3 T minced chives
Preheat oven to 350. Rub the bottom of a 9x13-inch pan with softened butter. (I just sprayed it with Pam, instead.) Combine the half-and-half and the cream in a large measuring cup. Using a mandolin or a very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.
Finally, add 1/2 cup of the grated Parmesan cheese and stir to combine. Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top. Sprinkle the remaining 1/2 cup grated cheese over the top.
Bake for at least one hour, or until golden brown and bubbly. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives, then cut into squares to serve. So yummy! (So fattening!)