Preheat oven to 350 Degrees
Coat a 2 quart baking dish with butter or non stick cooking spray. Prep potatoes: Peel, slice, chop into different size pieces. Toss potatoes in 3/4 cup of half-and-half. Set aside.
Saute shallots and garlic in butter. Do NOT brown. Add Bay leaf, Rosemary, cream cheese, milk and remaining half-and-half. Wisk on low until smooth. Add paprika, salt, pepper.
Arrange potatoes in dish, pour cream mixture over potatoes and toss gently to coat. Sprinkle Asiago cheese and top with Crumbs. Bake 1 - 1 1/4 hours. Sprinkle with Parsley before serving. Best if sits about 15 minutes before serving.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 49.5mg||15 %|
|Sodium 185.5mg||6 %|
|Potassium 1017.8mg||27 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 40.6g|
|Protein 12.3g||18 %|
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Calories per serving: 374
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