Ingredients
- 2 to 2 1/4 pounds potatoes (6 Idaho)
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1/2 cup finely chopped shallots (or 1/2 cup onion)
- 2 teaspoons minced garlic cloves
- 2 bay leaves
- 1 1/2 teaspoons finely chopped fresh rosemary
- 3/4 cup cream cheese (at room temperature)
- 1/2 cup milk
- 1/2 teaspoon paprika
- Salt & freshly ground black pepper, to taste
- 3/4 cup grated Parmesan cheese (DO NOT use pre-grated as it is a lesser quality. Make sure to grate it yourself as it escalates the quality of the finished dish)
- 1/4 cup crushed cracker crumbs (Ritz, or 1/4 cup breadcrumbs. Using Ritz is best)
- 2 tablespoons chopped fresh Italian parsley (flat leaf)
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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