Ingredients
-
3
-
1 1/2
-
2
-
1/4
-
3
-
2
-
2
-
3/4
-
1/2
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat the Oven to 375*f. Oil the Bottom of a Shallow 2-Quart Baking Dish. |
|
2
Done
|
Peel and Very Thinly Slice Potatoes. Put Them in a Mixing Bowl and Add 3/4 Cup of the Cream. Mix, and Set Aside. |
|
3
Done
|
Melt the Butter in a Skillet, and Add the Shallotsor Scallions and Garlic. Saute Over Low Heat For 3 to 4 Minutes. Do not Brown. |
|
4
Done
|
Add Bay Leaves and Rosemary to Skillet. Whisk in the Cream Cheese, Milk, and Remaining 3/4 Cup Cream. Simmer, Whisking Constantly, Until 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. |
|
5
Done
|
Arrange the Potato Mixture in a Baking Dish, Spreading It Out Evenly. Sprinkle It First With the Parmesan, and Then With Bread Crumbs. |
|
6
Done
|
Bake Until the Potatoes Are Tender and the Top Is Golden Brown and Bubbly, 1 to 1 1/4 Hours. Sprinkle the Parsley Over and Serve Immediately. Enjoy! |
