Creamy Herbed Potatoes (from The Pioneer Woman)

As promised, here is the recipe for the Creamy Herbed Potatoes that I had at the party. Some people had 3-4 helpings. They are good! You must make these.

Creamy Herbed Potatoes
4-5 whole Russet Potatoes
1 stick butter
1 whole medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup half and half
salt and pepper
1 teaspoon finely chopped rosemary (I used dried)
1 teaspoon finely chopped parsley (I used fresh and used 2 teaspoons)
1 teaspoon finely chopped chives (I used green onions)
1/2 teaspoon finely chopped sage (I used dried)
Parmesan cheese, grated (about 2-3 ounces)

Preheat oven to 350 degrees. Slice potatoes very thinly. Add butter to a 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 half & half, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs. Place potatoes in a buttered baking dish. Pour sauce over the top. Top with grated Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.