UPPER CRUST POTATOES

UPPER CRUST POTATOES image

Yield 8 portions

Number Of Ingredients 14

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Ingredients

3 pounds Idaho potatoes ( about 6)
1 1/2 cups heavy or whipping cream
2 Tbsp. unsalted butter
1/4 cup shallots, finely chopped
2 tsps. garlic, minced
2 bay leaves
1 1/2 tsp. finely chopped fresh rosemary leaves
3/4 cup cream cheese, at room temperature
1/2 cup milk
1/2 tsp. paprika
salt & fresh ground black pepper, to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup panko
2 Tbsp. chopped fresh Italian (flat-leaf) parsley

Steps:

Preheat oven to 375 degrees. Oil the bottom of a shallow 2-quart baking dish. Peel & very thinly slice the potatoes. Place them in a mixing bowl & add 3/4 cup of the cream. Toss to mix. Set aside. Melt the butter in a skillet & add the shallots & garlic. Saute over low heat for 3 to 4 minutes, do not brown. Add bay leaves & rosemary to the skillet. Whisk in the cream cheese, milk & remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 mins. Then add the paprika & salt & pepper. Discard the bay leaves & 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, & then with the panko. Bake until the potatoes are tender & the top is golden brown & bubbly, 1 to 1 1/4 hours. Sprinkle with parsley & serve immediately.

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