A delightful twist on classic scalloped potatoes, featuring a rich and creamy sauce topped with a golden, crispy crust.
Preheat your oven to 375°F and grease a 2-quart baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Peel and thinly slice the potatoes, then place them in a mixing bowl with half of the cream. Mix gently and set aside.
Using a mandoline slicer ensures even slices for uniform cooking.
Melt the butter in a skillet over medium heat. Add the shallot and garlic, cooking until fragrant but not browned.
Stir constantly to avoid burning the garlic.
Add the rosemary to the skillet, then whisk in the cream cheese, milk, and remaining cream. Simmer while whisking until smooth.
Whisking continuously prevents lumps from forming.
Season the sauce with paprika, salt, and pepper. Remove the rosemary sprig and pour the sauce over the potatoes, tossing gently to coat.
Toss gently to avoid breaking the potato slices.
Layer the coated potatoes evenly in the prepared baking dish. Sprinkle with Parmesan cheese and bread crumbs.
Press the topping lightly to ensure it adheres to the potatoes.
Bake in the oven until the potatoes are tender and the top is golden and bubbly, about 1 hour.
Check doneness by inserting a knife into the center; it should slide in easily.
Garnish with chopped parsley before serving. Enjoy your delicious creation!
Let the dish rest for a few minutes before serving to enhance the flavors.
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