Thursday, November 3, 2011

Boursin Scalloped Potatoes

My dear friend and neighbor, Mrs. Munson, gave me this recipe and it has now become a staple in our house. I am always sneaking a peek at what's in her oven because I have never tasted a bad dish come out of her kitchen.  I make new recipes all the time that epically fail, but not her. Everything she makes is good.

Whenever I walk into her house there is a wonderful aroma that always leaves me feeling happy. (That, and the large glass of red she pours doesn't hurt my mood either!)  I can be mid-conversation about our day when I interrupt her to say,  "Seriously, what are you making? It smells SO good!" She always just laughs and says, "oh it's nothing... just a little something I whipped up!"  Her level of cooking is beyond "whipping something up."  It could be a nine course meal for the queen of England and she would still say, "ah, it was nothing, just a little something I whipped up!"  That is one of the many things I love that about her. She loves her kitchen, it's never a chore to make good food, and she loves to host.

Before she inspired me with this recipe, I had never attempted homemade scalloped potatoes and boy oh boy was I missing out.  I will never again pick up a box of those dried up things they call potatoes... not after having these.

Boursin Scalloped Potatoes
Yield:  8 servings 

1 Cup Whipping Cream
1 Cup Milk (1% or 2%)
1 (5 oz.) Pkg. Boursin Cheese (garlic and herb)
3 Lbs. red new potatoes, unpeeled, scrubbed, and thinly sliced
Salt and pepper (to taste)

Preheat oven to 400°F
Butter or spray a 9"x13" baking dish
Place whipping cream, milk, and boursin cheese in a saucepan over low heat until cheese melts and mixture is smooth. About 10 minutes.
Arrange half of the potatoes in your baking dish. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Then add the rest of the potatoes and generously salt and pepper again. Pour the remaining cheese mixture over the potatoes.
Bake for approximately 1 hour, or until potatoes are golden brown and tender
Sprinkle with chopped fresh parsley and serve

I should make mention that the recipe originally calls for 2 cups of whipping cream, but to lighten up the very rich flavor of the cheese, I use half whipping cream and half milk. 

As the Barefoot Contessa would say, "How easy is that?"

-The Little Bitchin Kitchen

Source: Mrs. Munson

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