Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Bread | 1 slice (30g) white | 79 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Preheat oven to 350°F.
oil bottom of shallow 2 quart baking dish.
Peel and very thinly slice potatoes.
Put in mixing bowl and add ¾ cup cram.
Toss to mix.
Set aside.
Melt butter in skillet.
Add shallots and garlic; sauté over low heat for 3 to 4 minutes don't brown.
Add bay leaves and rosemary to skillet.
Whisk in cream cheese, milk and remaining ¾ cup cream.
Simmer, whisking constantly until smooth, 2 to 3 minutes.
Add paprika, salt and pepper.
Discard bay leaves and pour mixture over potatoes.
Toss gently.
Arrange potato mixture in baking dish, spreading out evenly.
Sprinkle first with Parmesan and then with bread crumbs.
Bake until potatoes are tender and top is golden brown and bubbly, about 1 hour.
Cover with foil after 30 minutes.
Sprinkle with parsley and serve at once.
Make ahead tip: assemble (except for topping) in baking dish early in day.
Refrigerate covered.
Add cheese and bread crumbs just before baking.
Once cooked, will keep warm 15 minutes.
Category:Cathy's Recipes
Category:Cheese Recipes
Category:Cream cheese Recipes
Category:Italian parsley Recipes
Category:Light whipping cream Recipes
Category:Parmesan cheese Recipes
Category:Potato Recipes
Category:Rosemary Recipes
Category:Russet potato Recipes