...celebrating flavorful food
potato [puh-tey-toh, -tuh]
noun, plural potatoes.
1. the edible tuber of a cultivated plant, Solanum tuberosum, of the nightshade family.
2. the plant itself.
by Susan Andrews, inn keeper
(originally at Gonna Want Seconds)
1 Cup Heavy Cream
1 Cup Half & Half
1/4 Cup butter
1 Package Boursin Cheese
3 lbs Russet Potatoes, sliced, peeling is optional
2 Tbsp Green Onion or chives for garnish
Salt to taste
Preheat an oven to 400 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
Slice potatoes & set aside. You can peel them if you like. I think the skin is the best part so I leave them on.
In a medium saucepan, add cream, half-and-half, butter and Boursin cheese and heat over medium heat.
Stir constantly until mixture is smooth and cheese has melted. I used a whisk to get it blended well.
Arrange half the sliced potatoes in overlapping rows in prepared baking dish.
Generously season with salt and pepper and pour half the cream and cheese mixture evenly over potatoes. I thought I was using way too much salt but the end result was tasty.
Repeat with remaining potatoes and cream mixture. At this point I felt there wasnít quite enough cream for the potatoes so I added 2% milk until the potatoes were mostly covered.
Bake in preheated oven until potatoes are tender and the top is nicely browned, about 55-60 minutes. Remove potatoes from oven and sprinkle with chives.
I like the flavor that the Boursin cheese adds. They were herby, creamy deliciousness! I think any savory cream cheese would be a great alternative to Boursin cheese. Itís more common and less expensive.
Hereís a link to the mandolin I use for slicing. Itís really simple and works great!