Ingredients

The following ingredients have 7 Servings
  • 3 russet potatoes, washed, peeled, and cubed
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • Salt & pepper to taste
  • 1 yellow onion, diced
  • 2 cups cheddar cheese
  • 1/2 cup parmesan cheese

Instruction

  • Preheat oven to 400.
  • Place potato cubes in a large pot of cold water, cover, and bring to a boil. Continue to boil potatoes until they are tender, about 20 minutes. Drain, and let dry in the colander.
  • While potatoes are drying, heat olive oil in a cast iron skillet until shimmering. (A regular skillet works too, you’ll need to transfer to a baking dish for the final step.)
  • Add onion to the pan, and stir to coat. Spread onion over pan evenly, stirring occasionally until well cooked and brown, about 10-12 minutes. Remove from heat, set aside.
  • In the large potato pot, add heavy cream, butter, salt, and pepper. Heat on medium high until butter is melted. Add in the potatoes, and roughly mash with a fork or potato masher. You’ll want these potatoes to be chunky, so don’t over mash.
  • Stir in garlic and rosemary until combined. Fold in cheeses and caramelized onions. If using an iron skillet, pour the cheesy potato mix back into the skillet, otherwise transfer to a greased baking dish and bake for 10-12 minutes, until cheese is bubbling and the top is slightly golden brown.
  • Serve up hot!