Upper Crust Potatoes

Name: Upper Crust Potatoes
Ingredients: 3 lbs idaho potatoes (about 6); 1 1/2 cups heavy whipping cream; 2 tablespoons butter; 1/4 cup shallot, finely chopped (or white of scallion); 3 teaspoons garlic, minced; 2 bay leaves; 2 teaspoons fresh rosemary, finely chopped; 3/4 cup cream cheese, at room temperature; 1/2 cup milk; 1/2 teaspoon paprika; salt, to taste; pepper, to taste; 3/4 cup parmesan cheese, freshly grated; 1/4 cup dried breadcrumbs; 2 tablespoons fresh parsley, chopped

15 ingredients

6 steps

Ingredients

3 lbs idaho potatoes (about 6)
1 1/2 cups heavy whipping cream
2 tablespoons butter
1/4 cup shallot, finely chopped (or white of scallion)
3 teaspoons garlic, minced
2 bay leaves
2 teaspoons fresh rosemary, finely chopped
3/4 cup cream cheese, at room temperature
1/2 cup milk
1/2 teaspoon paprika
salt, to taste
pepper, to taste
3/4 cup parmesan cheese, freshly grated
1/4 cup dried breadcrumbs
2 tablespoons fresh parsley, chopped

Directions

1

Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish.
2

Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside.
3

Melt the butter in a skillet, and add the shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown.
4

Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika and salt and pepper. Discard the bay leaves and pour the mixture over the potatoes; toss gently.
5

Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
6

Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle the parsley over and serve immediately. Enjoy!