1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 9x13 dish 1845g Recipe makes 1 9x13 dish) The following items or measurements are not included below: boursin cheese
Calories 2622
Calories from Fat 1602		(61%)
Amount Per Serving		%DV
	Total Fat 178.0g	273%
	Saturated Fat 110.0g	549%
	Monounsaturated Fat 50.9g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 652mg		217%
Sodium 262mg		10%
Potassium 6554mg		187%
Total Carbohydrate 229.8g		76%
	Dietary Fiber 23.1g	92%
	Sugars 14.1g
Protein 35.5g		71%
how is this calculated?

Menus using this recipe:

people who like this recipe also like:

Croissant Breakfast Casserole

By: MarieAlice

Big Thicket Chicken and Dumplings

By: Susie in Texas

Moist and Tender Turkey Breast

By: Marg (CaymanDesigns)

Brussels Sprouts in Garlic Butter

By: Tracy K

Texas Red Enchilada Sauce

By: Mark H.

Potato Gratin with Boursin

Recipe #37479 | 1½ hours | 20 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Jeff Hixson
Aug 19, 2002

1 9x13 dish (change servings and units)

Ingredients

2 cups heavy cream
1 (5 ounce) package boursin cheese
3 lbs red potatoes, peeled,thinly sliced
salt and pepper

Directions

1
Preheat oven to 400 degrees.
2
Butter 9x13 baking dish with 2" high sides.
3
Stir cream and boursin in heavy saucepan over medium heat until cheese melts and mixture is smooth.
4
Arrange 1/2 of the potatoes in baking dish, season and pour 1/2 ov the cream mixture over.
5
Repeat Bake until top is golden and potatoes are tender.
6
About 1 hour.

Questions about this recipe?

Featured Reviews for This Recipe

From: Elly in Canada

On Jan 25, 2009

Very easy to prepare!. I used an 18% butterfat cream and some leftover herb cream cheese and it worked well, the sauce was very rich and creamy!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sweet Baboo

On Jan 11, 2009

I have been making this exact recipe for a number of years at the request of a family member who swoons from the taste. This time I substituted 5 oz. of a clone recipe from Zaar (I made 1/2 the recipe using 1 pkg. of cream cheese), and although it was very good, I think it would have been even better if I had used all of the half recipe. I particularly love this recipe because it is cooked at 400 F. uncovered, and the top and sides become a most amazing golden brown... a delight for the eyes as well as the taste buds.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Jangomango

On Nov 24, 2002

Drop dead sensational! And dead easy to make. I can't believe no one has tried this yet. Fabulously rich, so don't even look at it if you are on any sort of diet. I needed more salt and pepper than I expected. For some reason I thought that boursin cheese was loaded with it, but it's not. My family have issues with red potatoes, so I just used Russets the first time, cut into 1/8" slices, and Yukon golds second time. Both worked fine. A very magnificent potato gratin.

8 people found this review helpful

Was this review helpful to you? YES | NO

From: P4

On Dec 5, 2002

Fantastic! This is my "special occasion" gratin of potato dish. I usually use Yukon golds, though. I've made this dish several times, and when it's all gone, my husband and I stare at the baking dish, trying to decide if we are crass enough to actually lick the dish clean to get every drop (LOL). If you haven't tried this, you should. It's fantastic.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews