Boursin cheese potatoes
Reader Lucille was looking for this recipe. “So good and so easy”, she said. So I’m posting it again. This time I left out the salt – and it was still so good.
Yummy alongside the holiday ham or roast. I don’t make these often since they are certainly not low cal, but they are one of my favorite ways to cook potatoes. I like to garnish with chopped chives.
3 pounds potatoes, either Yukon gold or red, peeled
2 cups whipping cream
5 oz. pkg. Boursin cheese (I like the garlic & herb blend)
Pepper to taste
Preheat oven to 350. Spray a 9×13 pan. Slice potatoes into 1/4” slices and sprinkle with pepper. Heat cream and cheese together, and whisk until cheese is melted. Layer half the potatoes in pan. Pour half cheese mixture over. Repeat and bake, covered, for 1 hour or until potatoes are tender.
Tip from Rita’s kitchen:
Yes, you can use half & half if you like.