Recipes: Dutchess Potato Gratin with Boursin

Last update: November 28, 2007 - 3:01 PM

Dutchess Potato Gratin with Boursin

Serves 8.

This is a very rich and satisfying dish so it should be accompanied with something relatively light, such as baked or sautéed chicken breast or fish. It's also great served as an entrée with fresh steamed vegetables.

• 2 c. heavy cream

• 1 (5-oz.) pkg. Boursin cheese with herbs

• 3 lb. boiling potatoes (red, Yukon Gold, Yellow Finn), peeled and thinly sliced

• Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees. Butter a 9- by 13-inch baking dish with 2-inch sides. In a large, heavy saucepan, stir together the cream and Boursin cheese over medium heat until the cheese melts and the mixture is smooth. Arrange half of the sliced potatoes in a baking dish. Season with salt and pepper. Pour half of the cheese mixture over the potatoes. Arrange the remaining potatoes on top of the first layer. Bake until the top is golden and the potatoes are tender when pierced with a knife, about 1 hour.

Nutrition information per serving:

Calories 360 Fat 24 g Sodium 147 mg

Carbohydrates 33 g Saturated fat 15 g Calcium 66 mg

Protein 5 g Cholesterol 82 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 bread/starch, 5 fat.