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.
03Melt 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.
04Add 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.
05Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
06Bake 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!