Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Dana's Boursin Potatoes




Source of Recipe


Dana at cookskorner.com


Recipe Introduction


These are unbelievable! So rich and flavorful and they even reheat really well. I sliced the potatoes with a mandoline which makes them cook so much better. Also, I may have had particularly thirsty potatoes, but I misread the recipe and used 2 cups of cream instead of the 1 cup called for and it was perfect. YMMV, but I think I'll stick with 2 cups!



List of Ingredients




2 lb. potatoes, thinly sliced
Salt & pepper
Parsley
5.5 oz. (approximately) boursin cheese
1 c. heavy cream


Recipe



Preheat the oven to 350 degrees.

Layer half the potatoes in a greased casserole dish, season with salt, pepper and parsley, then top with the remaining potatoes and season again. Melt the boursin cheese and heavy cream together until the cheese is melted. Pour over the potatoes [I kind of lifted them up a little to kind of ease the cream down into the potato slices.] Bake for 1 hour.

Serves 6 - 8.