Recipe of the Week

Recipe of the Week
Boursin Potato Gratin


  • 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.

Serves 8-10.
Prep time 20 minutes.

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