Cheesy Rosemary Roadside Potatoes

• 2 pounds Potatoes, Peeled And Diced 1/4"
• 1 whole Medium Sweet Onion, Finely Diced
• 1 Tablespoon Finely Chopped Rosemary, Plus A Sprig For Garnish
• 1 cup Finely Grated Parmesan Cheese, Divided
• 2 cups Grated White Cheddar Cheese (mild Or Sharp, Not Extra Sharp)
• 1 stick (8 Tablespoons) Unsalted Butter, Melted (divided Use)
• 1 teaspoon Kosher Salt
• 1/2 teaspoons White Pepper
• 3/4 cups Milk, Cream, Or Half And Half
• 1 pinch Paprika (optional)

1. Preheat oven to 350u0b0F. In a large mixing bowl, toss potatoes, onion, rosemary, 1/2 cup parmesan, all the cheddar, 6 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon (or more, to your liking) white pepper. Spread in a lightly greased baking dish or a well seasoned 10" cast iron skillet. Pour milk evenly over potatoes.
2. Stir remaining 1/2 cup parm into the last 2 tablespoons melted butter. The mixture will be more of a thick liquid than crumbs. Drizzle evenly over potatoes, sprinkle with paprika, and cover tightly with foil. Bake 40 minutes.
3. Remove foil and bake another 20 to 35 minutes, until bubbly, browned on top, and potatoes are very tender. For an extra golden top, broil for a few minutes. Serve immediately, or, if needed, keep warm in a low oven until ready to serve.

potatoes, sweet onion, rosemary, parmesan cheese, grated white, butter, kosher salt, white pepper, milk, paprika

Taken from tastykitchen.com/recipes/sidedishes/cheesy-rosemary-roadside-potatoes/ (may not work)