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Ingredients
🥔 6-7 large yellow potatoes or russet potatoes
🧈 3 tablespoons unsalted butter
🧅 1 medium onion diced
🧄 5 cloves garlic minced
🌿 1 teaspoon fresh thyme chopped
🌿 1 teaspoon fresh rosemary chopped
🥛 2 cups heavy cream
🥛 1 cup whole milk
🧀 1 block Boursin garlic and fine herbs cheese Brand: Boursin
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🧀 1.5 cups shredded white cheddar cheese
🧀 1.5 cups shredded Colby Jack cheese
🧴 Cooking spray
🌿 Chives or parsley
Instructions
1- Preheat Oven:
- Preheat your oven to 375°F (190°C).
2- Prepare Potatoes:
- Peel and thinly slice the yellow or russet potatoes into uniform rounds, approximately 1/8 to 1/4 inch thick.
3- Prep Baking Dish:
- Lightly spray an oval baking dish with cooking spray.
4- Arrange Potatoes:
- Layer the sliced potatoes in the baking dish in an overlapping pattern.
5- Make Sauce:
- In a non-stick skillet over medium heat, melt the butter.
- Add the diced onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, chopped thyme, and rosemary, sautéing for another minute until fragrant.
- Pour in the heavy cream and whole milk.
- Add the Boursin cheese block, stirring continuously until melted and incorporated into a smooth sauce.
- Season with salt and black pepper, mixing well.
- Stir in 1 cup of white cheddar and 1 cup of Colby Jack cheese until melted into a thick sauce.
6- Assemble Dish:
- Pour the hot cheese sauce evenly over the layered potatoes.
7- Top with Cheese:
- Sprinkle the remaining 1/2 cup white cheddar and 1/2 cup Colby Jack cheese over the top.
8- Bake:
- Cover the baking dish with aluminum foil.
- Bake for 45-60 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.
9- Rest and Serve:
- Allow the dish to rest for a few minutes before serving. Garnish with chives or parsley if desired.
Prep Time: 20-30 minutes
Cook Time: 60-80 minutes
Total Time: 80-110 minutes
Servings: Serves approximately 6-8
Calories: 350-400
Protein: 10g
Fats: 25g
Carbohydrates: 25g
Equipment: Standard vegetable peeler, Chef’s knife, Cutting board, Oval ceramic or stoneware baking dish, Non-stick skillet, Wooden spoon, Measuring cups/jug, Salt & pepper grinder, Oven and oven mitt, Serving utensils
Cooking Tips
- No Roux Needed: This recipe achieves creaminess with Boursin cheese, eliminating the need for a flour-based roux.
- Slice Thinly: Thin and uniform potato slices ensure even cooking.
- Layer Artfully: Creates an elegant presentation and ensures even sauce distribution.
#comfortfood #potatoes #cheese #gourmet #thanksgivingsidedish
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Cheesy Potato Bake
