Little Potatoes with Boursin® Cheese
Makes 8 to 10 servings
2½ to 3 lbs Dynamic Duo Creamer Potatoes from
The Little Potato Company®
1 tsp salt
1 tsp pepper
2 cups (1 pint) heavy cream
5.2 oz Boursin® Garlic & Fine Herbs (or Boursin® Shallot & Chive)
1 cup Swiss cheese, grated
2 tsp chives, chopped
½ cup Parmesan cheese, grated
2 tsp parsley, chopped
Preheat oven to 400 F. Slice potatoes in ¼-inch rounds. Toss with salt and
pepper. In a saucepan, slowly heat cream and Boursin cheese on low until
cheese melts. Do not boil. Layer half of potatoes in a greased 9 x 13-inch
baking dish. Sprinkle with Swiss cheese. Cover with half of cream mixture.
Sprinkle with chives. Top with remaining potatoes and cream mixture.
Cover with foil and bake 90 minutes. During the last 10 minutes of baking,
remove foil and sprinkle with Parmesan cheese. Bake until brown and
bubbly. Cool for 10 minutes, and sprinkle with parsley.