Potato Gratin with Boursin

Drop dead sensational! And dead easy to make. I can't believe no one has tried this yet. Fabulously rich, so don't even look at it if you are on any sort of diet. I needed more salt and pepper than I expected. For some reason I thought that boursin cheese was loaded with it, but it's not. My family have issues with red potatoes, so I just used Russets the first time, cut into 1/8" slices, and Yukon golds second time. Both worked fine. A very magnificent potato gratin.

I have used this recipe before and everyone's right- it is WONDERFUL and an impressive side dish- just don't tell anyone how easy it is! Guests always rave about it! I have also had success using the light boursin and either half and half or the LandOLakes fat-free heavy cream instead of the heavy cream for those time when we're more calorie conscious! It's originally from Bon Appetite "Entertaining with Style" 1996.

Fantastic! This is my "special occasion" gratin of potato dish. I usually use Yukon golds, though. I've made this dish several times, and when it's all gone, my husband and I stare at the baking dish, trying to decide if we are crass enough to actually lick the dish clean to get every drop (LOL). If you haven't tried this, you should. It's fantastic.

The key missing items to this familiar recipe are (1) shallots and (2) how to salt and pepper. 3 tablespoons of minced shallots should be added to the cream+Boursin heating step. Also, before pouring the melted mixture over the first layer of potatoes, must salt & pepper these liberally. Then, after adding the 2nd layer of potatoes, salt & pepper liberally again before pouring the remaining melted mixture.

We found this recipe in our Bon Appetit cookbook and LOVE it! It is our new favorite potato recipe. We made it for Christmas, Easter, and my husband's birthday in June. We have used other soft herb cheeses with great success as well as the Boursin brand.