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Idaho Potatoes with Cream Cheese and Shallots (International) — Recipe | Foodgeist

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Idaho Potatoes with Cream Cheese and Shallots

🍽️recipe·Internationalhard

Idaho Potatoes with Cream Cheese and Shallots

Name: Idaho Potatoes with Cream Cheese and Shallots
Cuisine: International
Ingredients: 3 lbs idaho potatoes (about 6); 34 cup cream cheese, at room temperature; 2 tablespoons butter; 14 cup shallot, finely chopped (or white of scallion); 3 teaspoons garlic, minced; 2 bay leaves; 2 teaspoons fresh rosemary, finely chopped; 12 cup milk; 12 teaspoon paprika; salt, to taste; pepper, to taste; 34 cup parmesan cheese, freshly grated; 2 tablespoons fresh parsley, chopped

Ingredients

3 lbs idaho potatoes (about 6)

34 cup cream cheese, at room temperature

2 tablespoons butter

14 cup shallot, finely chopped (or white of scallion)

3 teaspoons garlic, minced

2 bay leaves

2 teaspoons fresh rosemary, finely chopped

12 cup milk

12 teaspoon paprika

salt, to taste

pepper, to taste

34 cup parmesan cheese, freshly grated

2 tablespoons fresh parsley, chopped

Method

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1.
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!