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Ingredientes
- 2 c. heavy cream
- 2/3 c. Boursin Cheese with black pepper (see recipe above)
- 2 Tbsp. chopped shallots
- 1 x clove garlic, chopped
- 2 x - 1/2 lbs. "new potatoes," scrubbed and sliced 1/4 inch thick salt and freshly grnd black pepper
- 2 x or possibly more Tbsp. snipped chives if you have them
- 2 x or possibly more Tbsp. snipped parsley
Direcciones
- Generously butter a 13 x 9 x 2 - inch baking dish. In a heavy, 1 1/2 qt saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring till cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dishin slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mix over the potatoes. Sprinkle with the chives if you have them. Repeat layering with the remaining potato slices, salt and pepper, and cheese mix.
- Bake uncovered one hour till potatoes are tender and top is golden brown-brown and moist. Check at forty-five min. Don't overcook. Sprinkle with parsley.
- TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes in refrigerator and when they are cool and "set up," simply cut into individual-sized servings, lift out of container with spatula or possibly egg turner, wrap in plastic, put into Ziploc bags, and freeze till needed. This way you can get out one serving or possibly as many as you want without having to defrost the entire amount for a small portion. 8 - 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 10 servings | |
| Calories 85 | |
| Calories from Fat 78 | 92% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 10mg | 0% |
| Potassium 32mg | 1% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.6g | 1% |
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