Shelly's Recipe

UPPER CRUST POTATOES

Category: Au Gratin and Scalloped

3 pounds russet potatoes (5 to 6 potatoes)
2 cups half-and-half cream (divided)
2 tablespoons butter
1/4 cup finely chopped shallots
2 teaspoons minced garlic
2 bay leaves
1 1/2 teaspoons finely chopped fresh rosemary leaves
8 ounces cream cheese, room temperature
1/2 teaspoon paprika
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup dried breadcrumbs

Preheat oven to 375 degrees. Oil an 11-by-7-inch baking dish and set aside.

Peel and thinly slice potatoes into large bowl. Add 3/4 cup half-and-half and toss gently. Set aside.

Melt butter in skillet. Add shallots and garlic. Saute over low heat 3 to 4 minutes. Stir in bay leaves, rosemary, cream cheese and remaining 1 1/4 cups half-and-half. Simmer, stirring constantly, until smooth, 2 to 3 minutes. Add paprika, salt and pepper. Remove bay leaves and discard. Pour sauce over potatoes and toss. Arrange potato mixture evenly in prepared baking dish. Sprinkle with Parmesan, then breadcrumbs.

Bake in preheated oven 1 to 1 1/4 hours, or until potatoes are tender and top is golden brown. Makes 8 servings