From Grandma Nancy's Kitchen
Heart Attack Potatoes
6-8 large Yukon Gold or Red potatoes
1 stick (1/2 cup) butter (do NOT use margarine)
1 large onion, sliced thin
1 – 8 oz tub of Herb & Garlic cream cheese (Or, 1 – 8oz brick, 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder)
1 cup heavy cream
½ cup 2% or whole milk
1 tablespoon each of salt and pepper
½ cup grated parmesan cheese (the real stuff, not canned)
Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray or grease with extra butter
Peel and thinly slice potatoes, place in bowl of cool, salted water.
In large, deep frying pan, melt ½ cup of butter on medium heat and cook onions until almost translucent (approx. 5 minutes)
Add cream cheese (add by the spoonful across the pan, rather than in one lump) and cook, stirring frequently, until melted. If using plain cream cheese, also add seasonings at this time.
Once cream cheese has melted, add heavy cream and stir until combined.
Add milk, salt and pepper and stir until combined. Allow to simmer for a couple of minutes, stirring frequently to keep sauce from sticking.
Drain potatoes and spread evenly over the bottom of the prepared baking dish.
Cover with sauce and sprinkle top with parmesan cheese.
Bake for 50 minutes. Check potatoes with fork to assure they’re done. Sauce may still appear runny. If not done, cook another 10 minutes.
Remove from oven and allow to sit at least 15 minutes before serving. This allows the cheese sauce to thicken even more.
Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people. www.nancyfraser.ca
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