|2 1/2 lbs||Large baking potatoes, about 4||1.25 kg|
|1/2||Large Spanish onion|
(about 10 oz/300 g), diced
|1||Leek (about 10 oz/300 g), cut in|
1/2" (1.5 cm) thick rings
|2 tsp||Crushed garlic||10 ml|
|Salt & freshly ground black pepper|
|1/4 cup||35% cream||50 ml|
|1/2 lb||Whipped cream cheese||250 g|
|1/4 cup||Fresh (homemade) bread crumbs||75 ml|
|1/4 cup||Freshly grated Parmesan cheese|
(Parmigiana Regiano is the very best)
|2 tbsp||Butter, softened||50 ml|
|1 tbsp||Chopped fresh parsley||15 ml|
Scrub potatoes; dry well. Bake in 400 degrees F (200 degrees C) oven for 20 minutes. Quickly puncture potatoes a few times to release steam; bake for 20 - 40 minutes longer or until tender.
Meanwhile, in a skillet, heat oil over medium heat; cook onion and leek, stirring, for about 5 minutes or until softened. Add garlic; season with salt and pepper to taste. Continue cooking until onions are tender but not browned.
Halve potatoes and remove pulp to large bowl; mash well. Mix together cream, cream cheese and egg, blend into potatoes. Stir in onion mixture and 1/2 the parsley. Season with salt, a liberal amount of pepper and a pinch of nutmeg to taste. Spread in 3-inch (8 cm) deep, lightly buttered 8-10 cup (2.0 l) round baking dish to make about 2-inch (5 cm) deep layer. Bake in 350 degrees F (180 degrees C) oven for 45 minutes.
Topping: Mix together bread crumbs, cheese and butter; sprinkle over potatoes. Bake for about 20 minutes longer or until golden brown. Garnish with the other half of the parsley.