Boursin Potatoes

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

The creamy garlic-and-herb-scented cheese known as Boursin is the secret to these scalloped potatoes. It is stirred into a warm mixture of cream and half-and-half to form a quick, but delicious, sauce for sliced potatoes. This golden gratin would make a good side dish to offer with grilled steaks, lamb, or chicken.

Ingredients

• Butter for greasing baking dish
• 1   cup heavy cream
• 1   cup half-and-half
• 1   5-ounce package Boursin cheese with herbs, broken into small chunks
• 3   pounds new red potatoes, unpeeled
• Salt
• Freshly ground black pepper
• 1½ tablespoons chopped fresh flat-leaf parsley or chives

Directions

1. Arrange an oven rack at center position and preheat oven to 400 degrees F.
2. Butter a 9-by-13-inch ovenproof baking dish.
3. Combine cream, half-and-half, and Boursin in a medium saucepan over medium heat.
4. Whisk constantly until cheese has melted and mixture is smooth.
5. Remove and set aside.
6. Slice the potatoes thinly (about 1/8 to ¼ inch thick) and arrange half of them in the prepared dish in slightly overlapping rows.
7. Generously season potatoes with salt and pepper.
8. Pour half of the cream and cheese mixture over them.
9. Repeat to make a second layer.
10. Bake until top is golden brown and potatoes are tender when pierced with a knife, 55 to 60 minutes.
11. Remove and sprinkle with parsley.

YIELD: SERVES 8