6 good sized Idaho potatoes
1 1/2 c. half & half
2 tbsp. butter
1/4 c. minced shallots
2 tsp. minced garlic
2 bay leaves
1/2 tsp. dried rosemary
3/4 c. room temperature cream cheese
1/2 c. milk
3/4 c. freshly grated Locatelli cheese
1/4 c. dried Italian bread crumbs
Chopped fresh parsley

Preheat oven to 375 degrees. Oil 2 quart casserole. Peel and thinly slice potatoes. Put in mixing bowl with 3/4 cup of the half & half. Toss to mix. Melt butter in skillet. Saute garlic and shallots in butter without browning. Add bay leaves and rosemary. Whisk in cream cheese, milk, and rest of half & half. Simmer 3 minutes, whisking constantly. Discard bay leaves. Pour mixture over potatoes. Stir. Arrange in casserole evenly. Sprinkle with grated cheese and bread crumbs. Bake until golden and bubbly, 1 to 1 1/4 hours. Sprinkle with parsley. Serves 6 to 8 people.