Prep 15 mins
Cook 1 hr 15 mins
This is a outstanding potato gratin. It goes great with all grilled and roasted meats, poultry, and game. Different textures can be achieved by coarsely or thinly grating, dicing, or julienning the potatoes. From New Basics Cookbook.
- 3 lbs idaho potatoes (about 6)
- 1 1⁄2 cups heavy whipping cream
- 2 tablespoons butter
- 1⁄4 cup shallot, finely chopped (or white of scallion)
- 3 teaspoons garlic, minced
- 2 bay leaves
- 2 teaspoons fresh rosemary, finely chopped
- 3⁄4 cup cream cheese, at room temperature
- 1⁄2 cup milk
- 1⁄2 teaspoon paprika
- salt, to taste
- pepper, to taste
- 3⁄4 cup parmesan cheese, freshly grated
- 1⁄4 cup dried breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish.
- Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside.
- Melt the butter in a skillet, and add the 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 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.
- Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
- 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!
Really good but I also topped ours off with Sharp Cheddar.
Sharon, you really out did yourself with this one...oh so rich and delicious! I followed the recipe to a tee and it is a perfectly scrumptious dish. Thank you for posting!!
This recipe can also be found on page 276 (verbatim) in the "The New Basics" Cookbook by Julee Rosso & Sheila Lukins printed in 1998. It is a fantastic recipe.