This recipe is certainly not fat-free or low-cal, but it's a big step up from the cream of chicken/sour cream varieties and has become our favorite potato recipe for holidays and special occasions.
-Annie Earl
2 c. whipping cream
5 oz. Boursin cheese (found with Deli cheeses) I used Boursin with Fine Herbs
3 lb. large, red potatoes, thinly sliced
Bunch of parsley, chopped
Salt & Pepper
Shredded cheddar cheese
Preheat oven to 400; butter a 9x13 inch baking dish. Toss potatoes with parsley, reserving a bit of parsley to sprinkle on top. in a pan over the stove, melt Boursin cheese in whipping cream. Spread half of potatoes in baking dish and season with salt and pepper. Pour half of cheese and cream mix over potatoes. Repeat with the second half of potatoes and cheese mix. Top with Cheddar cheese and sprinkle remaining parsley on top. Cover and bake for 30 minutes. Uncover and cook another 30 minutes.
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