those cheesy GARLIC HERB SCALLOPED POTATOES are one of our favourite excursion side dishes! Made creamy with a secret element that you may in no way bypass again!
ingredients
2 tablespoons butter
5 lbs Yukon Gold Potatoes scrubbed and partly cooked within the microwave 4-6 mins (this may shorten the cooking time inside the oven.
2 cups heavy cream
2 5.6 oz. ea. packages Boursin Cheese, garlic & herb
¾ teaspoon kosher salt
½ teaspoon ground black pepper
Grated Parmesan for garnish
instructions
Preheat oven to four hundred degree F.
Spray an eight x eleven inch casserole dish with non-stick spray and dot the lowest with butter. place it in the oven till butter melts then put off the pan from the oven.
In a medium saucepan, heat heavy cream, Boursin cheese, salt and pepper over medium-low heat just until the cheese melts and stir till aggregate is clean. Set aggregate apart until ready to use.
Slice the in part cooked potatoes with a mandolin (if to be had) into 3/sixteen” slices. region the sliced potatoes in a big bowl and pour the cheese/cream aggregate over all them.
(This subsequent step is messy, however I don’t know every other way to do it.)
pick out up numerous potato slices and region them in the casserole dish. prepare the slices into a small stack then area them vertically alongside the side of the dish. Repeat with all the potato slices, setting them where wanted. The potatoes need to be tightly packed.
Pour the extra cheese/cream combination over the potatoes until the aggregate comes up nearly to the pinnacle.
cowl the dish with foil and region it on a foil-lined baking sheet pan. location the dish within the preheated oven and bake half-hour. put off the foil covering from the dish and bake another 30 minutes then sprinkle grated Parmesan over the potatoes. Bake 15-30 extra minutes until the top is golden brown, the middle is bubbly and potatoes are cooked thru. total cook dinner time is seventy five-90 mins.
do away with potatoes from the oven, all to rest 5-10 mins before serving.
experience!
**we've got made those potatoes both the “Hasselback” way and the conventional manner (layering). each versions are scrumptious. The potatoes look prettier made the Hasselback manner. The traditional way is less messy, easier and, in my view, creamier.
in case you need to lead them to the conventional way, cook them in a 9x13 inch casserole dish, use three lbs. of potatoes and 1 bundle of Boursin cheese. Layer half of the potatoes then half the cheese/cream mixture. Repeat. comply with the same cooking commands. The potatoes will likely cook dinner greater quick – 45-70 mins as opposed to 90. cook dinner at 350 tiers F.
