Upper Crust Potatoes

Name: Upper Crust Potatoes
Yield: 8 portions
Ingredients: 1½ cups heavy or whipping cream; 3 pounds Idaho potatoes (about 6); 2 tablespoons unsalted butter; 1½ cups heavy or whipping cream; 2 teaspoons minced garlic; ¼ cup finely chopped shallots; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 bay leaves; ¾ cup cream cheese, at room temperature; ½ cup milk; ½ teaspoon paprika; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ¾ cup freshly grated Parmesan cheese; ¼ cup dried bread crumbs

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Among the most precious standbys in the kitchen, the potato gratin is perfect with all grilled and roasted meats, poultry, and game. Different textures can be achieved by coarsely or thinly grating, dicing, or julienning the potatoes. This is a winner, particularly when there’s a chilly wind outside.

Ingredients

3 pounds Idaho potatoes (about 6)
1½ cups heavy or whipping cream

Side dish
Spicy
Vegetarian

Method

Preheat the oven to 375°F. 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