Upper Crust Potatoes

Description
Contributed by Catsrecipes Y-Group
 * Source: my old recipes
 * Serves 8

Ingredients

 * 3 lbs Idaho potatoes (about 6)
 * 1½ cup heavy or whipping cream
 * 2 tbsp unsalted butter
 * ¼ cup finely chopped shallots
 * 2 tbsp minced garlic
 * 2 bay leaves
 * 1½ tbsp finely chopped fresh rosemary leaves
 * ¾ cup cream cheese, room temperature
 * ½ cup milk
 * ½ tbsp paprika
 * salt
 * pepper to taste
 * ¾ cup freshly grated Parmesan cheese
 * ¼ cup dried bread crumbs
 * 2 tbsp chopped fresh Italian parsley (flat leaf)

Directions

 * 1) Preheat oven to 350°F.
 * 2) oil bottom of shallow 2 quart baking dish.
 * 3) Peel and very thinly slice potatoes.
 * 4) Put in mixing bowl and add ¾ cup cram.
 * 5) Toss to mix.
 * 6) Set aside.
 * 7) Melt butter in skillet.
 * 8) Add shallots and garlic; sauté over low heat for 3 to 4 minutes don't brown.
 * 9) Add bay leaves and rosemary to skillet.
 * 10) Whisk in cream cheese, milk and remaining ¾ cup cream.
 * 11) Simmer, whisking constantly until smooth, 2 to 3 minutes.
 * 12) Add paprika, salt and pepper.
 * 13) Discard bay leaves and pour mixture over potatoes.
 * 14) Toss gently.
 * 15) Arrange potato mixture in baking dish, spreading out evenly.
 * 16) Sprinkle first with Parmesan and then with bread crumbs.
 * 17) Bake until potatoes are tender and top is golden brown and bubbly, about 1 hour.
 * 18) Cover with foil after 30 minutes.
 * 19) Sprinkle with parsley and serve at once.
 * 20) Make ahead tip: assemble (except for topping) in baking dish early in day.
 * 21) Refrigerate covered.
 * 22) Add cheese and bread crumbs just before baking.
 * 23) Once cooked, will keep warm 15 minutes.