I think Waitsfield resident Ruth Lacey shared this recipe with a potluck many, many years ago. It’s great for cold nights and/ or whenever you get a craving for Boursin. This is rich, creamy, and indulgent.
Potato gratin with Boursin
2 C whipping cream
2 five-ounce packages of Boursin with herbs
3 lb. new red potatoes, scrubbed and thinly sliced
4.5 T chopped fresh parsley
Heat oven to 400 degrees. Butter a 9-inch by 13-inch” dish with 2-inch sides. Stir whipping cream and Boursin in large, heavy saucepan over medium heat until smooth. Arrange half of sliced potatoes in dish. Salt and pepper. Pour half of the cheese/cream mixture over the potatoes. Arrange remaining potatoes, overlapping slightly. Salt and pepper and then pour remaining cheese mixture over the top. Bake about an hour until golden brown and serve with the parsley sprinkled on it.
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