Boursin Potato Gratin
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Boursin Potato Gratin
  Potato  
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36981. Report a problem with this recipe.
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      Title: Boursin potato gratin
 Categories: None
      Yield: 1 Servings
 
    2/3 c  BOURSIN CHEESE WITH BLACK
           -PEPPER (RECIPE BELOW)
      2 tb MINCED SHALLOTS
      1    CLOVE GARLIC; MINCED
  2 1/2 lb RED NEW POTATOES; SCRUBBED
           -AND SLICED 1/4 INCH THICK
           SALT AND FRESHLY GROUND
           -BLACK PEPPER
      2 tb (OR MORE) SNIPPED CHIVES
      2 tb (OR MORE) SNIPPED PARSLEY
 
  If I had to select one of my favorite dishes of all times to be
  remembered by, Iíd choose this one! It is so fantastic that youíll be
  tempted to eat it cold out of the refrigerator the next day! Iíve
  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 1-1/2 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.
  




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Recipe ID 36981 (Apr 03, 2005)

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