Upper Crust Potatoes

== Description ==
Contributed by Catsrecipes Y-Group
* Source: my old recipes
* Serves 8
== Ingredients ==
* 3 lbs Idaho potatoes (about 6)
* 1½ cup heavy or whipping cream
* 2 tbsp unsalted butter
* ¼ cup finely chopped shallots
* 2 tbsp minced garlic
* 2 bay leaves
* 1½ tbsp finely chopped fresh rosemary leaves
* ¾ cup cream cheese, room temperature
* ½ cup milk
* ½ tbsp paprika
* salt
* pepper to taste
* ¾ cup freshly grated Parmesan cheese
* ¼ cup dried bread crumbs
* 2 tbsp chopped fresh Italian parsley (flat leaf)
== Directions ==
# Preheat oven to 350 °F.
# oil bottom of shallow 2 quart baking dish.
# Peel and very thinly slice potatoes.
# Put in mixing bowl and add ¾ cup cram.
# Toss to mix.
# Set aside.
# Melt butter in skillet.
# Add shallots and garlic; sauté over low heat for 3 to 4 minutes don't brown.
# Add bay leaves and rosemary to skillet.
# Whisk in cream cheese, milk and remaining ¾ cup cream.
# Simmer, whisking constantly until smooth, 2 to 3 minutes.
# Add paprika, salt and pepper.
# Discard bay leaves and pour mixture over potatoes.
# Toss gently.
# Arrange potato mixture in baking dish, spreading out evenly.
# Sprinkle first with Parmesan and then with bread crumbs.
# Bake until potatoes are tender and top is golden brown and bubbly, about 1 hour.
# Cover with foil after 30 minutes.
# Sprinkle with parsley and serve at once.
# Make ahead tip: assemble (except for topping) in baking dish early in day.
# Refrigerate covered.
# Add cheese and bread crumbs just before baking.
# Once cooked, will keep warm 15 minutes.
Category:Cathy's Recipes
Category:Cheese Recipes
Category:Cream cheese Recipes
Category:Italian parsley Recipes
Category:Light whipping cream Recipes
Category:Parmesan cheese Recipes
Category:Potato Recipes
Category:Rosemary Recipes
Category:Russet potato Recipes