Ingredients
2 cups whipping cream
1 - 5 oz. pkg. boursin cheese with herbs
3 lbs. Red new potatoes, scrubbed, unpeeled and thinly sliced.
1 1/2 Tbsp. chopped fresh parsley
Method
Sources
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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Preheat oven to 400°. Butter 9 x 13 inch baking dish. Stir whip cream and cheese in large heavy saucepan over medium heat till cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish in slightly over-lapping rows. Generously season potatoes in dish with salt and pepper. Pour 1/2 of cheese mixture over potatoes. Arrange remaining potatoes as before. Salt and pepper generously. Pour remaining cheese mixture over potatoes. Bake till top is golden brown and potatoes are tender when pierced with a knife, about 1 hour.