Creamy Potato and Herb Bake

This dish combines the comforting flavors of creamy potatoes with a delightful blend of cream cheese and sour cream, enhanced by fresh herbs. The result is a rich, creamy texture with a subtle tang, perfect as a side dish for any meal. It's a wonderful balance of traditional comfort food with a creative twist that brings out the best in simple ingredients.

Ingredients:

• 2 pounds of potatoes, peeled and sliced
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons butter, melted (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the sliced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
3. In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
4. In a large baking dish, layer half of the cooked potatoes, then spread half of the cream cheese mixture over them. Repeat with the remaining potatoes and cream cheese mixture.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. If using, mix the breadcrumbs with melted butter and sprinkle over the cheese layer for added crunch.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
8. Remove from the oven and let it cool slightly before serving. Garnish with fresh chives and parsley.