Holiday Potatoes

From Julia Reed's New Orleans cookbook. 

These potatoes are so easy. 

 

 

Ingredients:

One 5.2-ounce package of Boursin cheese with garlic and fine herbs

2 cups of heavy whipping cream

3 pounds baking potatoes

Pinch salt

8 oz Parmesan cheese

 

Directions:

Place the Boursin and heavy cream in a large saucepan or a Dutch oven over medium low heat, stirring frequently until the Boursin melts. Be careful not to scorch the cream. Remove from heat.

Peel the potatoes and slice thinly with a mandolin or the slicer attachment to a food processor.

Fold the potatoes into the cream mixture. Return the pan to medium low and cook, stirring mixture constantly, until cream thickens. Add another pinch of salt - the potatoes will absorb the seasoning.

Pour into a 9x13 casserole dish and cover with the grated cheese.

Bake for 1 hour or until it is bubbly and the cheese is golden brown, and potatoes are fork tender.