Creamy Herbed Potatoes

4 To 5 Whole Russet Potatoes
1 stick Butter
1 whole Medium Onion, Finely Diced
8 ounces, weight Cream Cheese
3/4 cups Heavy Cream
1 cup Whole Milk (Half-and-Half Works, Too)
1 teaspoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Parsley
1 teaspoon Finely Chopped Chives
1/2 teaspoon Finely Chopped Sage

• Preheat oven to 350 degrees.
• Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. 
• Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
• Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. 
• Allow potatoes to sit 15 minutes before serving.

NOTES:

• We used shredded potatoes instead of sliced.  Recommended!  (2+ containers of the Costco dehydrated ones, but a big package of frozen would work too)
• Polnaszek-recommended and delicious!  We had them with ham for Christmas.
• We skipped the parmesan for Jonah, and was fine without

SOURCE - Pioneer Woman