There is something wonderful about fresh Rosemary and potatoes, don’t you think? And I love the smell of Rosemary as it is roasting in the oven. Just thinking about creamy, silky rounds of potatoes with nothing more than Rosemary, salt and pepper for extra flavor gets my mouth to watering. Such simplicity.
While I might get a little fancy at times in the kitchen, for the most part I like “traditional” menus. Turkey with stuffing. Baked potatoes along side a steak. These skillet potatoes are great with a smokey ham. And it brings that Sunday Ham Supper down a peg to a cozy, casual way of coming together at the family table.
Creamy Skillet Potatoes
1 small Onion
4 sprigs Fresh Rosemary
3 tablespoons Butter, divided
4 large Idaho Potatoes
2 tablespoons Flour
2 cups Heavy Cream
1 cup Italian Cheese Blend, grated
Heat the oven to 375 degrees.
Peel the onion, slice in half from tip to root. Lay flat, slice into thin half-moon rings. Scatter to break apart, then set aside.
Strip the needles from the Rosemary sprigs. Roughly mince, set aside.
Generously grease a cast iron skillet with about 1 tablespoon of butter. Set aside.
Peel potatoes, then thinly slice. Arrange an even layer of potatoes in the skillet. Sprinkle with a large pinch of salt and pepper. Scatter a little flour and rosemary over the potatoes. Moisten with a few tablespoons of the cream. Repeat layering and seasoning until all the potatoes are used.
Pour any remaining cream over the top of the potatoes, then press down on the potatoes to submerge in the cream.
Cut the remaining 2 tablespoons of butter into small pieces and scatter over the top.
Bake, covered, in the heated oven for about 30 minutes.
Uncover potatoes, continue to bake for another 30 minutes or until the cream has been absorbed, the potatoes are tender. Remove from oven, top with cheese and bake another 10 minutes or until the top is beautifully golden.