Dana's Boursin Potatoes
Source of Recipe
Dana at cookskorner.com
These are unbelievable! So rich and flavorful and they even reheat really well. I sliced the potatoes with a mandoline which makes them cook so much better. Also, I may have had particularly thirsty potatoes, but I misread the recipe and used 2 cups of cream instead of the 1 cup called for and it was perfect. YMMV, but I think I'll stick with 2 cups!
List of Ingredients
2 lb. potatoes, thinly sliced
Salt & pepper
5.5 oz. (approximately) boursin cheese
1 c. heavy cream
Preheat the oven to 350 degrees.
Layer half the potatoes in a greased casserole dish, season with salt, pepper and parsley, then top with the remaining potatoes and season again. Melt the boursin cheese and heavy cream together until the cheese is melted. Pour over the potatoes [I kind of lifted them up a little to kind of ease the cream down into the potato slices.] Bake for 1 hour.
Serves 6 - 8.