Upper Crust Potatoes

* Exported from MasterCook *

Upper Crust Potatoes

Recipe By : The New Basics Cookbook by Julie Rosso and Sheila Lukins

Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Idaho potatoes -- about 6
1 1/2 cups heavy or whipping cream
2 tablespoons unsalted butter
1/4 cup shallot -- finely chopped
2 teaspoons minced garlic
2 bay leaves
1 1/2 teaspoons fresh rosemary leaves -- finely chopped
3/4 cup cream cheese -- at room temperature
1/2 cup milk
1/2 teaspoon paprika
salt and freshly ground pepper, to taste
3/4 cup Parmesan cheese -- freshly grated
1/4 cup dried bread crumbs
2 tablespoons fresh Italian parsley -- chopped

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

Peel and very thinly slice the potatoes. Place them in a mixing bowl
and add 3/4 cup of the cream. Toss to mix, set aside.

Melt the butter in a skillet, and add the shallots and garlic. Saute
over low heat for 3 to 4 minutes, do not brown.

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

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

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

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