1 1/2 pounds small, round potatoes, sliced 1/4-inch thick
1 cup heavy cream
1 package of Boursin cheese
Salt and pepper
2 tbsp fresh chives, chopped
Preheat oven to 350. Spray a medium casserole dish with PAM.
In a medium saucepan, heat cream and cheese, until cheese has melted. Stir until combined. Place potatoes in a large bowl and toss with salt and pepper.
Place half the potatoes into the baking dish, then pour over half the cream mixture. Repeat with remaining potatoes and cream mixture.
Cover dish with foil and bake for 40 minutes. Remove dish from oven, discard the foil and give the potatoes a stir. Place back in the oven for another 20 minutes, stirring once or twice, until cream has thickened and potatoes are just beginning to brown. Sprinkle with chives and serve warm!
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