Garlic and Herb Potato Gratin
A recipe for Garlic and Herb Potato Gratin! Thin slices of potatoes are baked in a creamy cheese sauce until tender and bubbly.
Servings 8 -10 Servings
Ingredients
- Unsalted butter for greasing the pan
- 1 1/2 cups (355 milliliters) heavy cream
- 1/2 cup (120 milliliters) milk
- 1 package (5.2 ounces, 150 grams) Boursin Garlic & Fine Herbs Cheese
- 1 1/4 teaspoons fine sea salt
- 2 garlic cloves peeled and minced
- 3 pounds (1.4 kilograms) Yukon Gold potatoes peeled and sliced into 1/8 inch (3 millimeter) thick rounds
- Freshly ground black pepper
- Chopped fresh chives for garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 400˚F (200˚C). Grease a 9x13 inch (23 x 33 centimeter) baking dish (at least 2 inch/5 centimeter sides) with butter.
- In a medium saucepan, whisk together cream, milk, Boursin cheese, and salt over low heat until melted and smooth. Do not bring to a boil.
- Remove from heat and whisk in garlic.
- Arrange half of the potato slices, slightly overlapping in the prepared baking dish.
- Season the top with pepper then evenly pour in half of the cheese sauce.
- Arrange the remaining potato slices over the top, slightly overlapping them. Top with more pepper and the remaining cheese sauce.
- Bake in preheated oven until the top is golden brown and the potatoes are tender all the way through, about 1 hour.
- Allow to rest for about 5-15 minutes before sprinkling with chives and parsley, then cut into slices and serve warm.