Wednesday, January 20, 2010

Golden Potato & Boursin Gratin

Behold, God is my salvation, I will trust and not be afraid; For the Lord God is my strength and song and He has become my salvation. Isaiah 12:2

I have tried lots of potato recipes over the years but have yet to find one that we thought was perfect. I tried this recently and we both agreed it was GREAT! Of course, I'm sure it is great because of all the cream and cheese! It is a good one to tuck away and serve to company if the fat in it scares you!

2 C. heavy cream or whipping cream
5 oz. garlic & herb boursin cheese
3 T. minced shallots
2.5 lbs. unpeeled Yukon gold potatoes, cut into 1/4-inch thick slices (about 7 potatoes)
Salt & freshly ground pepper to taste

Preheat oven to 400. Combine cream, cheese & shallots in a saucepan and cook over medium heat for about 5 minutes or until the cheese melts & the mixture is combined, stirring constantly. Arrange 1/2 the potatoes overlapping in a greased 9 by 13 baking dish. Sprinkle generously with salt and pepper. Pour 1/2 of the cheese sauce over the potatoes. Layer remaining potatoes, salt and pepper them, then pour rest of cheese mixture over the top. Bake 50-60 minutes or until top is golden and the potatoes are tender.

Serves 8
Tables of Content

Boursin cheese is usually found in the section with gourmet cheeses by the deli, not with the regular cheese. It is a little tub or a creamy cheese. Also, I used 2.5 lbs of red potatoes and peeled them. (I had potatoes and cream left over from making the creamy potato soup recipe.) Use whatever kind you like. If you don't want to buy shallots, you can use regular onions, as much or as little as you want, but it definitely needs the onion kick in it. If you cut the potatoes earlier in the day, just leave them in the fridge in a bowl of cold water. Then drain them & pat somewhat dry before using them.

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