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 ⓘ
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!
Nutrition & Diet Analysis (per serving)
1199
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).