Creamy Rosemary Potatoes

5 medium potatoes (I like red but you can use whatever kind you like)
1/2 cup of cream
1/2 cup of milk (or 1 cup of half and half)
4 tablespoons of butter
4-5 cloves of garlic
1 medium onion
1/2 cup of parmesan cheese
Swiss cheese for topping
seasoning salt or salt and pepper to taste (a little red pepper flakes are good too)

Slice potatoes on a mandolin into a square baking dish.

Heat skillet on medium heat and add butter. Once the butter has melted add finely diced onion, and zest in garlic.  Cook until tender

Seasoning with a generous amount of seasoning salt and add chopped up rosemary. 

Add in milk and cream or half and half and cream cheese. Heat until bubbly.  Add some pepper and/or red pepper flakes if needed.  Add in 1/2 cup of Parmesan cheese and heat until bubbly again.

Pour cream sauce over potatoes and shake a little to get into all the holes and between all the potatoes. Bake for an hour at 350 or until potatoes are tender. You can top with cheese and place under the broiler for a min.  I didn't get around to it.