- 2 cups heavy (whipping) cream
- 1 pkg. (about 5 ounces) Boursin cheese with black pepper
- 2 Tbsp. minced shallots (2 medium)
- 2 medium cloves garlic, crushed
- 2 tsp. olive oil
- 2 1/2 lbs. Yukon Gold or red-skinned potatoes, peeled and sliced 1/3 inch think (about 8 cups)
- salt and freshly ground black pepper
- 2 Tbsp. minced fresh chives
- 1/2 cup (2 ounces) shredded Parmesan cheese (optional)
- 2 Tbsp. chopped fresh parsley (optional) for garnish
- Place rack in the center of the oven. Preheat to 400 degrees.
- Place the cream, Boursin, shallots, and garlic in a medium saucepan over low heat. Cook, stirring until the Boursin melts and the mixture thickens, 4-5 minutes.
- Meanwhile, brush a 13 x 9 inch glass or ceramic baking dish with the olive oil.
- Arrange half of the potato slices in the baking dish, overlapping them as needed. Season the potatoes with salt and pepper as desired then sprinkle 1 Tbsp. of the chives on top.
- Pour half of the Boursin mixture over the potatoes. Arrange the remaining potato slices on top, season them with salt and pepper, and scatter the remaining 1 Tbsp. of chives over them.
- Pour the remaining Boursin mixture over the potatoes. Scatter the Parmesan cheese over the top, if desired.
- Bake the gratin, uncovered, until it is deeply browned and the potatoes are tender, 45-50 minutes. You can serve the gratin at once, or let it rest 15-20 minutes before serving.
- NOTE: Can bake 1-2 hours ahead of time, and tote the gratin covered with aluminum foil. Reheat in a 350 degree oven for 15 minutes.
Prep time 20 minutes.