4 tablespoons (1/2 stick) butter
1 cup half-and-half
1 cup heavy cream
5 or 6 medium russet potatoes, sliced thin
4 garlic cloves, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1/2 to 1 teaspoon salt, to taste
Freshly ground black pepper to taste
2 tablespoons minced rosemary leaves
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan cheese
3 tablespoons minced chives (I skipped these)
Now, let's get cooking!
First, you slice your potatoes very thin. I did not have a mandolin so I just did mine by hand and it worked out fine.
Pour half the cream mix over the sliced potatoes and let them soak while you send to the stove.