Creamy Herbed Potato Bake

From The Pioneer Woman.

5 russet potatoes
1 stick butter
1 onion, diced fine
8oz. cream cheese
3/4 C. heavy whipping cream
1 C. whole milk
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped parsley
1 tsp. fresh chopped chives
1/2 tsp. fresh chopped sage

Scrub potatoes well, and slice potatoes very thinly.

Melt butter in large saucepan, 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 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.

Bake @ 350* for 45 minutes, or until bubbly.

Let stand 15 minutes prior to serving.

{LDM}