*  Exported from  MasterCook  *

                           Upper Crust Potatoes

Recipe By     : The New Basics Cookbook by Julie Rosso and Sheila Lukins

Serving Size  : 8    Preparation Time :1:30
Categories    : Side Dishes                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Idaho potatoes -- about 6
   1 1/2  cups          heavy or whipping cream
   2      tablespoons   unsalted butter
     1/4  cup           shallot -- finely chopped
   2      teaspoons     minced garlic
   2                    bay leaves
   1 1/2  teaspoons     fresh rosemary leaves -- finely chopped
     3/4  cup           cream cheese -- at room temperature
     1/2  cup           milk
     1/2  teaspoon      paprika
                        salt and freshly ground pepper, to taste
     3/4  cup           Parmesan cheese -- freshly grated
     1/4  cup           dried bread crumbs
   2      tablespoons   fresh Italian parsley -- chopped

Preheat the oven to 375 deg.  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 cream.  Toss to mix, set aside.

Melt the butter in a skillet, and add the shallots and garlic.  Saute
over low heat for 3 to 4 minutes, do not brown.

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 to 3 minutes.  Then add the paprika and salt and pepper.
Discard the bay leaves and pour the mixture over the potatoes; toss
gently.

Arrange potato mixture in a baking dish, spreading it out evenly.
Sprinkle it first with the Parmesan, and then with the bread crumbs.

Bake until the potatoes are tender and the top is golden brown and
bubbly. 1 to 1 1/4 hours.  Sprinkle with the parsley and serve
immediately.

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