Ingredients
The following ingredients have 4 Servings
- 2 pounds russet potatoes ((peeled and sliced 1/4-inch))
- 2-1/2 cups hot water
- 1 tablespoon salt
- 2 tablespoons butter
- 1/2 cup minced red onion
- 8 ounces cream cheese ((softened))
- 2 tablespoons dried chives
- 1/4 teaspoon dried marjoram
- salt and black pepper ((to taste))
- 1 cup milk
- 1/2 cup shaved Parmesan cheese
Instruction
- Preheat oven to 350F.
- Slice potatoes and place in an oval or oblong baker or casserole dish.
- Stir salt into the hot water and pour over potatoes.
- Cover pan with foil and bake for 70-80 minutes or until potatoes are tender.
- Lift the potatoes from the pan with a pancake turner so as not to break them up.
- Drain off the cooking water.
- Slide the potatoes from a plate back into the pan and set aside.
- Heat butter in a saucepan and add onion, cooking until it is soft and caramelized.
- Stir in the cream cheese, chives, marjoram, salt and pepper (to taste) and one cup milk, stirring until the cheese melts and creates a sauce.
- Pour sauce over potatoes and sprinkle with the Parmesan cheese.
- Bake, uncovered for twenty minutes or until the cheese melts and is light brown. You can place it under the broiler for a darker color if you like.
