WE LOVED THESE


6 lg idaho potatoes
1 1/2 c heavy whipping cream
2 Tbs butter
1/4 c shallots, finely chopped (or white of scallion)
3 tsp garlic, minced
2 bay leaves
2 tsp fresh rosemary, finely chopped
3/4 c cream cheese, at room temperature
1/2 c milk
1/2 tsp paprika
salt, to taste
pepper, to taste
3/4 c parmesan cheese, freshly grated
1/4 c dried breadcrumbs
2 Tbs fresh parsley, chopped

Preheat the oven to 375
Grease bottom of a shallow 2-quart baking dish.
Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 c of cream.
Mix, and set aside.

Melt the butter in a skillet,saute shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown.
Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 c cream. Simmer, whisking constantly,til smooth, 2 to 3 minutes.
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 a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
Bake til the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle w/ parsley,serve immediately.

I love the crusty top on these!!!!!!YUM!!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!

Oh, this does sound yummy Thanks!

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