This is an incredible recipe! I have been making this for a couple of years now and everybody always LOVES it. The only thing I do differently is that I don't cover mine.
No one will believe these are as easy to make, because they are SO rich and elegant. The skin left on the potatoes makes this dish look drop dead elegant. I brought this to a dinner party where I knew the hostess very well. It was served with a port glazed pork tenderloin and braised Belgian Endive. It was the perfect balance for the meal. This will be repeated often at our home, thanks Kim for making me look SO good when I did minimal work!
I used a new oven, and didn't turn one control on properly. I had to cook this 45 min. longer. I've never tried the Boursin Cheese and am NOT a cheese lover, but these were delicious. Absolutely a keeper.
Served this Christmas Eve with our traditional Crab Imperial, instead of the usual garlic mashed. (No trade in for calories, color, nor cholesterol !) My mandoline shaved slices which were too thin, so I had to "eyeball" and slice by hand. I covered with foil for first 45 minutes, then uncovered, to allow it to brown. It was a big hit, with one serving leftover, quickly claimed by DD. Thanks, Bogey'sMom, for a new taste sensation!
I briefly glanced at this recipe and it sounded good. I had a dinner party last week and remembered the recipe but thought it was for mashed potatoes. I just added the boursin cheese to my normal mashed recipe and they came out great! The guests raved and asked for the recipe. A keeper for sure!
Excellent potatoes and very easy. I prepared them the night before I served them and it worked out perfectly. Thanks for the recipe, this one is a keeper!
I made this for Christmas, and everyone loved them. I used cooked potatoes which made the cooking time less. I precooked the casserole until it was almost done, then took it out and covered it with foil. After I took the rib roast out to rest, I put all the casserole dishes back in the oven to finish up cooking. They were delicious, and not a speck was left. Thanks for the great recipe.
This was a very tasty dish, but it took longer to cook ~ more like 90 minutes, and even then, the potaoes were still firm to the bite. I cut them at the recommended 1/4" slices, but I think they were too thick. However, the whipping cream and Boursin cheese made a lovely combination. I will keep this combo in mind to use instead of my standard white sauce for scalloped potatoes. Thanks, Bogey's Mom!
Boy, did I score with the family on this one! Our grown boys come home for dinner most Sundays and I served them these potatoes with ribeye steaks and asparagus. They tasted as though I put a lot more time and effort into them than I did. This is a very simple dish to prepare, and deliciously rich and creamy. It's a keeper.