Ingredients
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3 lbs idaho potatoes (about 6)
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1 1/2 cups heavy whipping cream
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2 tablespoons butter
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3 teaspoons garlic, minced
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2 bay leaves
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2 teaspoons fresh rosemary, finely chopped
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3/4 cup cream cheese, at room temperature
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1/2 cup milk
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1/2 teaspoon paprika
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salt, to taste
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pepper, to taste
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3/4 cup parmesan cheese, freshly grated
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2 tablespoons fresh parsley, chopped
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1/4 cup shallot, finely chopped (or white of scallion)
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1/4 cup dried breadcrumbs
Instructions
- Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish.
- Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside.
- 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.
- 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.
- Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
- 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!