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Subject: Boursin potatoes - HELP!
Newsgroups: rec.food.cooking

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From: ehsturn[at]aol.com (Beth Sturn)
Date: 23 Dec 2001 08:46:47 -0800
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I saw a recipe the other day for a kind of a scalloped potato
casserole using boursin cheese.  Now I can't remember where I saw it.

Does anybody have a recipe like this?

Thanks.

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From: Jean B. 
Date: Sun, 23 Dec 2001 13:28:41 -0500
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Try here:

http://food4.epicurious.com/HyperNews/get/archive_swap10301-10400/10346/3.html

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From: janis[at]earthlink.net (Janis Tester)
Date: Sun, 23 Dec 2001 22:26:10 GMT
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Here ya go:

This was a recipe that was posted on RFC by Barbara Taub.  It was
dated July 23, 1998

World's Best Scalloped Potatoes

3-1/2lbs Potatoes, Red Bliss with skins on -- sliced
2C. Heavy cream
1 package (5oz) Boursin or herbed cheese

Melt the cheese in the whipping cream until smooth.  Pour over the
sliced potatoes and cover with foil.  Bake for one hour at 350
degrees.  Remove foil the last 15 minutes of baking.

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From: nancree[at]aol.com (Nancree)
Date: 23 Dec 2001 22:41:30 GMT
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Boursin Potatoes

Ingredients: 


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          heavy cream
     2/3  cup           boursin cheese with black pepper -- (see recipe)
   2      tablespoons   minced shallots
   1      clove         garlic -- minced
   2 1/2  pounds        new potatoes -- scrubbed and
                        -- sliced 1/4 inch
                        -- thick
  
Preparation: 
SALT AND FRESHLY GROUND BLACK PEPPER 2 tablespoons SNIPPED CHIVES -- or more 2
tablespoons SNIPPED PARSLEY -- or more Generously butter a 13x9x2 - inch baking
dish. In a heavy, 1-1/2 quart saucepan, heat cream, Boursin cheese, shallots,
and garlic over medium heat, stirring until cheese melts. Preheat oven to 400
degrees. Arrange half of the potatoes in the baking dish in slightly
overlapping rows. Generously season with salt and pepper. Pour half of the
cheese mixture over the potatoes. Sprinkle with the chives. Repeat layering
with the remaining potato slices, salt and pepper, and cheese mixture. Bake
uncovered one hour until potatoes are tender and top is golden-brown and moist.
Check at forty-five minutes. Do not overcook. Sprinkle with parsley. Absolutely
to die for! TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes
in refrigerator and when they are cold and "set up," simply cut into
individual- sized servings, lift out of container with spatula or egg turner,
wrap in plastic, put into Ziploc bags, and freeze until needed. This way you
can get out one serving or as many as you want without having to defrost the
entire amount for a small portion. YIELD: Makes 8 to 10 servings If I had to
select one of my favorite dishes of all times to be remembered by, I'd choose
this one. It is so fantastic that anyone would be tempted to eat it cold out of
the refrigerator the next day! I've been asked to prepare it for the Supper
Club circuit and the Saturday night crowd, but it is equally wonderful for
"dinner for two." Save your calories as this dish has plenty, but it is a
delight that will thrill the taste buds of your soul. Best of all, it is easy
and foolproof.


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