Recipe - Boursin Potato Gratin

2/3 cup BOURSIN CHEESE WITH BLACK
PEPPER (RECIPE BELOW)
2 tablespoon MINCED SHALLOTS
1 CLOVE GARLIC; MINCED
2 One half pound RED NEW POTATOES; SCRUBBED
AND SLICED One fourth INCH THICK
SALT AND FRESHLY GROUND
BLACK PEPPER
2 tablespoon (OR MORE) SNIPPED CHIVES
2 tablespoon (OR MORE) SNIPPED PARSLEY

If I had to select one of my favorite dishes of all times to be remembered
by, I’d choose this one! It is so fantastic that you’ll be tempted to eat
it cold out of the refrigerator the next day! I’ve 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 foolproof.

Generously butter a 13x9x2 inch baking dish. In a heavy 1One half 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.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "TOO GOOD TO BE
TRUE" by Chet. b. on Sep 20, 1997