Forevermama's Upper Crust Potatoes |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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These are Delicious!! They're not the healthiest but because of their yumminess it is a standby to serve with roasted meats and poultry. This recipe came from one of my favorite cookbooks (with my own tweaks) The New Basics by Julee Rosso and Sheila Lukins. Ingredients:
3 lbs idaho potatoes (about 6) |
1 1/2 cups heavy cream |
2 tablespoons butter |
1/2 cup finely chopped shallots or 1/2 cup onion |
2 teaspoons minced garlic cloves |
2 bay leaves |
1 1/2 teaspoons finely chopped fresh rosemary leaves |
3/4 cup cream cheese, at room temperature |
1/2 cup milk |
1/2 teaspoon paprika |
salt & freshly ground black pepper, to taste |
3/4 cup freshly grated parmesan cheese |
1/4 cup crushed ritz crackers or 1/4 cup breadcrumbs |
2 tablespoons chopped fresh italian parsley (flat leaf) |
Directions:
1. Preheat oven to 375 degrees Fahrenheit. 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 heavy cream. Toss to mix. Set aside.
2. Melt the butter in a skillet, and add the shallots or onions and garlic. Saute over low heat for 3 - 4 minutes; DO NOT brown.
3. 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 - 3 minutes. Then 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 the prepared baking dish, spreading it out evenly. Sprinkle it first with the Parmesan cheese, and then with the Ritz crackers or bread crumbs. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 - 1 1/4 hours. Sprinkle with the parsley and serve immediately.
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