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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
2 cups heavy cream
1 (5 oz) pkg Boursin cheese
5 medium baking potatoes, thinly sliced
Salt and pepper to taste
1 1/2 tbsp chopped fresh parsley
Combine the heavy cream and cheese in a large saucepan. Cook over medium heat until the cheese is melted and the mixture is well blended, stirring constantly.
Arrange half of the unpeeled potato slices in slightly overlapping rows in a greased 13x9 inch baking pan. Sprinkle generously with salt and pepper.
Pour half of the cheese mixture over the potatoes. Arrange remaining potato slices over the cheese mixture. Sprinkle generously with salt and pepper. Top with the remaining cheese mixture. Bake at 400 degrees for 1 hour or until top is golden brown and the potatoes are tender. Sprinkle the parsley over the top. This can be made a day ahead and reheated.
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POTATO GRATIN WITH BOURSIN
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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
2 cups heavy cream
1 (5 oz) pkg Boursin cheese
5 medium baking potatoes, thinly sliced
Salt and pepper to taste
1 1/2 tbsp chopped fresh parsley
Combine the heavy cream and cheese in a large saucepan. Cook over medium heat until the cheese is melted and the mixture is well blended, stirring constantly.
Arrange half of the unpeeled potato slices in slightly overlapping rows in a greased 13x9 inch baking pan. Sprinkle generously with salt and pepper.
Pour half of the cheese mixture over the potatoes. Arrange remaining potato slices over the cheese mixture. Sprinkle generously with salt and pepper. Top with the remaining cheese mixture. Bake at 400 degrees for 1 hour or until top is golden brown and the potatoes are tender. Sprinkle the parsley over the top. This can be made a day ahead and reheated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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