Breezy Potatoes Gratin Boursin

While I did adapt this recipe a bit, couldn't recall where I got the original from. A websearch found me floundering in a sea of identical recipes that I adapted mine from. So be it. Here's the recipe that had everyone wishing I'd made more. (Heck, even I was picking at it before serving time - lol!)

BREEZY BOURSIN POTATO GRATIN

2 cups heavy cream
One 5-ounce package Boursin cheese with Garlic & Herbs (if Boursin isn’t available, “Alouette” brand works well)
1-1/2 pounds red or white (or a mix) waxy, thin-skinned potatoes, very thinly sliced (use a mandolin if at all possible)
Kosher or sea salt & freshly-ground black pepper

Preheat oven to 400 degrees.
Generously butter a 2 or 3-quart baking dish.
In a saucepan, melt Boursin cheese with the cream – a few small chunks of cheese left are fine.
Place a layer of the potatoes n the baking dish & sprinkle with a little salt & freshly ground black pepper. Pour half of the cream/cheese mixture over, and repeat with the remaining half of potatoes & cream/cheese mixture.
Bake approximately 45 minutes to 1 hour, or until top is browned & a knife slides easily through gratin.
(Recipe is easily doubled or tripled.)
 

QSis

Grill Master
Staff member
Gold Site Supporter
Geez, that sounds good and really easy, Breezy!

Thanks!

Lee
 
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