Boursin potato gratin

Yield: 1 Servings

Measure Ingredient
⅔ cup BOURSIN CHEESE WITH BLACK PEPPER (RECIPE BELOW)
2 tablespoons MINCED SHALLOTS
1 CLOVE GARLIC; MINCED
2½ pounds RED NEW POTATOES; SCRUBBED AND SLICED 1/4 INCH THICK
SALT AND FRESHLY GROUND BLACK PEPPER
2 tablespoons (OR MORE) SNIPPED CHIVES
2 tablespoons (OR MORE) SNIPPED PARSLEY

If I had to select one of my favorite dishes of all times to be remembered by, I’d choose this one! It is so fantastic that you’ll be tempted to eat it cold out of the refrigerator the next day! I’ve been asked to prepare it for the Supper Club circuit and the Saturday night crowd, but it is equally wonderful for "dinner for two." Save your calories, as this dish has plenty but it is a delight that will thrill the taste buds of any and all. Best of all it is easy and fool-proof.

Generously butter a 13x9x2 - inch baking dish. In a heavy 1-½ quart saucepan, heat cream, Boursin cheese, shallots and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dish in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives. Repeat layering with the remaining potato slices, more salt and pepper, and cheese mixture. Bake uncovered one hour until potatoes are tender and top is golden brown and moist. Check at forty five minutes. Do not over cook. Sprinkle with parsley. Makes 8 to 10 servings. Absolutely to die for! LEFTOVERS, IF ANY, FREEZE BEAUTIFULLY. I put in refrigerator, and when cold and "set up" simply cut into individual sized servings, lift out of container with spatula or egg turner and put into zip lock bags or wrap in plastic and freeze until needed. This way you can get out one serving, or many as you want, without having to defrost entire amount for a small portion.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "TOO GOOD TO BE TRUE" by Chet. b. on Sep 20, 1997

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