Forevermama's Upper Crust Potatoes

Prep Time
Cook Time
1h 43m
Ready In

"These are Delicious!! They're creamy and they are definitely not shy on the flavor department. Because of their yumminess it is a standby to serve with roasted meats and poultry and especially appropriate to serve for the holidays. Your guests will not forget these. This recipe came from one of my favorite cookbooks (with my own tweaks) "The New Basics" by Julee Rosso and Sheila Lukins."

Original is 8 servings


  • Serving Size: 1 (198 g)
  • Calories 304.1
  • Total Fat - 21.3 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 70 mg
  • Sodium - 226.1 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.5 g
  • Protein - 7.4 g
  • Calcium - 171.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees Fahrenheit. 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 heavy cream. Toss to mix. Set aside.

Step 2

Melt the butter in a skillet, and add the shallots or onions and garlic. Saute over low heat for 3 - 4 minutes; DO NOT brown.

Step 3

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 - 3 minutes. Then 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 the prepared baking dish, spreading it out evenly. Sprinkle it first with the Parmesan cheese, and then with the Ritz crackers or bread crumbs. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 - 1 1/4 hours. Sprinkle with the parsley and serve immediately.


No special items needed.

12 Reviews

Chef Potpie

We had these potatoes with steak and salad tonight, and what a treat! We loved the crunchiness of the topping and the how the subtle taste of the herbs came through in the finished dish. Very decadent and fit for company. Thanks Nat, for another keeper recipe! Made for Best of 2021.


review by:
(19 Feb 2022)


I made these to go with our Christmas beef tenderloin, and they were perfect! So creamy and rich, a great side dish for the holiday. Thanks for sharing!


review by:
(26 Dec 2021)


By far the best potato dish I've ever had. Bar none. I made these exactly as written except doubled up the garlic. And, only made 1/3 recipe for the two of us but wish I'd made the whole thing! I love, love, LOVE the butter-less ritz cracker topping - so crispy and crunchy without the gloppy fat! This will be my go-to recipe from now on, whenever a potato casserole is called for. Thanks so much for sharing this amazing recipe! This is Best Of material, my friend!


review by:
(5 Sep 2020)


Scaled back as one serve but used more cream and cheese than the recipe showed when scaled back for one serve and baked for an hour in a fan forced oven for 1 hour. The only change I made was in stead of cream cheese I used smooth ricotta as that was what I had on hand. Thoroughly enjoyed this decadent side, thank you Foevermama made for For Your Consideration tag game at FF&F.


review by:
(15 Nov 2018)


These are a bit of extra work but so worth it. Perfect side for pork chops. Creamy and crunchy. Cook time was spot on.


review by:
(25 Feb 2018)


I wanted to make stuffed pork chops and I knew this would be the perfect side to go with them. Served it with apple sauce and we enjoyed this meal so much! The potatoes were creamy and tasted great. Love that cheesiness!


review by:
(5 Mar 2017)

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