I come from a family of amazing cooks. Honestly. I love family gatherings on my mom’s side, not just for good company, but because the food is always amazing.
My sister-in-law/best friend Michelle and I took a road trip down to Vegas earlier this year for a girls weekend out. We visited my aunt who lives down there. While visiting, my aunt was in charge of a large dinner date for prom. She had to host about 20 or more people and, of course, out did her self. The food was just as delicious and as high of quality as any fancy restaurant. Even though we were helping out behind the scenes, we all got a plate of the delicious entree.
One of the divine recipes she made, was this side dish of Creamy Scalloped Potatoes. Oh. My. Gosh. These potatoes are to die for. The secret ingredient that blows these potatoes out of the park compared to other scalloped potato recipes, is the Boursin cheese. It is a flavorful soft cheese that is outstanding. It can be found at Costco or Sam’s Club. I checked at local smaller grocery stores and was unable to hunt it down, but trust me, you will want to. This cheese makes the dishes unique and mouthwatering flavor.
- 10-11 small red potatoes
- 2 (5.2 oz) packages Boursin cheese, I use the Garlic and Fine Herb flavor
- 1 pint heavy whipping cream
- grated Parmesan Cheese
- Scrub potatoes and cut off the ends. Thinly slice them in a food processor or by hand if you don't have one. The thinner the better.
- Mix together Boursin cheese and heavy whipping cream until evenly combined.
- Spread a layer of potatoes in 9x13 baking dish. Salt lightly. Pour some of the cream/cheese mixture over the potatoes. Compress by mashing with hand. This helps the cream/cheese mixture get in all the cracks and spaces of the potatoes. Sprinkle lightly with parmesan cheese.
- Continue this layering process with the salt, cream/cheese mixture and parmesan cheese- mashing between each layer. I typically get about three different layers.
- Bake at 350 degrees F until done. (about 1 hour to 1 hour and 20 minutes.)