Boursin Scalloped Potatoes
Servings 8
Equipment
- Medium Saucepan
- Large 9x13-Inch Baking Dish
- Mandolin Slicer
Ingredients
- 2 cups heavy cream
- 1 5.2 oz package of Garlic & Herb Boursin Cheese
- 2 tbsp shallot minced
- 1 large clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- 2½ lbs. Yukon gold potatoes scrubbed and peeled
- 2 tbsp fresh chives plus more for serving
Instructions
- Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
- Simmer the heavy cream, Boursin cheese, shallot, clove, sea salt, and freshly cracked black pepper in a medium saucepan over medium heat, stirring occasionally, until the cheese melts, about 5-7 minutes.
- Using a mandolin slicer, slice the peeled potatoes ¼-inch thin.
- Layer half of the potato slices in overlapping rows in the prepared baking dish. Season with sea salt and freshly cracked black pepper to taste.
- Drizzle half of the cream mixture evenly over the potatoes. Sprinkle the top with some of the chives.
- Layer the remaining potato slices in overlapping rows. Season with sea salt and freshly cracked black pepper to taste.
- Drizzle the remaining cream mixture evenly over the potatoes. Sprinkle the top with more chives.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for 25-30 minutes, or until the potatoes are tender and the top is browning and bubbling.
- Remove from the oven and cool for 10 minutes.
- Top with more chives, if desired, and serve. Enjoy.