Christmas dinner includes some old favorites and a new winner, creamed rosemary potatoes. Begin by sweating 2 cloves of sliced garlic and a medium sweet onion in 1 stick butter. Add some snipped rosemary leaves, (a couple sprigs will do) and some herbs d’provence, salt and pepper.
Next, combine 12 oz softened cream cheese and some light cream (about 1 1/4 cups) with an immersion blender, Layer 2lbs sliced potatoes with onions and garlic, then pour cream mixture over all. Top with finely grated parmesan cheese. Bake at 350 degrees for about 55 minutes or until golden and bubbly.