OK so you probably have seen me post and talk about these potatoes on my IG account. I promised the recipe and here it is!
These cream cheese and herb scallop potatoes are my favorite side dish when I making a meat as the main course. They go amazing with pork loin, ham and ribs. But honestly anything! Those are just my family favorites.
I first made these for Christmas. They have now become a tradition to our meal. The cream cheese and the mix of the sage and rosemary make this dish so incredibly rich and delicious.
So I like to start melting my butter in my pan. While it’s melting I chop up my onion and add it to the butter. I sprinkle with salt and pepper and let saute for a few minutes. Then I add my minced garlic. Stir it up and let cook just briefly. Now it’s time for the yummy part. Add in your cream cheese and milk. It will take a little bit to get it all melted. You can use a whisk to break part the cream cheese and get it mixed and melted really well.
In the meantime, start slicing your potatoes. I use a mandoline but you can also use a sharp knife. Just make sure you cut them very thin. Layer all the potatoes in baking dish. I have used all kinds of baking dishes. From 9×12 glass dish to a large pie pan. Anything really works. Once you are done layering all your potatoes sprinkle with a little salt and pepper.
By now your cream mixture should be nice and melted. Add in your sage and rosemary. Let it then cook for a few more minutes. At this point the aroma is SO YUMMMMM!! It’s hard not to just eat the sauce by the spoonful. Depending how many potatoes you are using you can now eyeball if you need to add in more milk/and or the rest of the cream cheese. You should have enough to cover the entire dish of potatoes.
Then once your sauce is all mixed and looking delicious pour it right on top of your potatoes, making sure all are covered. Pop into oven, uncovered and let it do it’s magic! SO. DARN. GOOD.
I mean listen to this sizzle!! Doesn’t get much better than this my friends!
On this particular day I paired with seasoned pork ribs and fresh green beans. All the flavors marry perfect together.
If you are into potatoes like I am check out my Cheesy Hamburger and Tater Casserole.
Hope you love these as much as my family does!
Happy Eating!
XOXO, Ivy
Cream Cheese and Herb Scallop Potatoes
Ingredients
- 4-6 Russet Potatoes
- 1/2 White Onion
- 4 tbsp Butter (half a stick)
- 1/2 package Cream Cheese (add more if you like extra creamy)
- 1 cup Milk (add more or less to get desired thickness)
- Salt and Pepper to taste
- 1/2 tsp Sage
- 1/2 tsp Rosemary
- 1/2 tsp Minced Garlic
Instructions
- Preheat oven to 375 degrees.
- Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for a few minutes, stirring occasionally.
- Add cream cheese to the pan and stir to melt. Pour in milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs.
- Place potatoes in a baking dish. Pour contents of skillet over the top. Bake for 25-30 minutes, or until bubbly.
