Boursin Potato Gratin
From “What Can I Bring? Cookbook” by Anne Byrn (Workman, $14.95).
- ■ 2 cups heavy whipping cream
- ■ 1 package (5.2 ounces) Boursin cheese with black pepper
- ■ 2 tablespoons minced shallots
- ■ 2 garlic cloves, peeled, crushed
- ■ 2 teaspoons olive oil
- ■ 2 1/2 to 3 pounds Yukon gold or red-skinned potatoes, peeled and sliced 1⁄3-inch thick
- ■ Salt and freshly ground black pepper
- ■ 2 tablespoons minced fresh chives, divided
- ■ 1/2 cup (2 ounces) shredded Parmesan cheese, optional
- ■ 2 tablespoons chopped fresh parsley, optional
Preparation time 15mins
Cooking time 65mins
Adapted from freep.com
Preheat the oven to 400 degrees. In a saucepan, place the cream, Boursin, shallots and garlic and heat over low heat. Cook, stirring, until the Boursin melts and the mixture thickens slightly, about 5 minutes.
Meanwhile, brush a 13-by-9-inch baking dish with the olive oil. Arrange half of the potato slices in the dish, overlapping as needed. Season the potatoes with salt and pepper and sprinkle with 1 tablespoon chives.
Pour half of the Boursin mixture over the potatoes. Arrange the remaining potato slices on top, season with salt and pepper and scatter remaining 1 tablespoon chives over them. Pour the remaining Boursin mixture over the potatoes. Scatter the Parmesan cheese over the top, if desired.
Bake the gratin, uncovered, until it is deeply browned and the potatoes are tender, 45 to 50 minutes. You can serve the gratin at once, garnished with chopped parsley, or let it rest 15 to 20 minutes before serving.