should you’re searching for any scrumptious side dish for the holiday celebrations&...your search is over. this really is my absolute favorite potato dish, which is Very easy to create. this takes gratin taters to another level. another, scrumptious, amazing, delectable level!
it was among the first recipes we published this past year. i have not been pleased with the images. i would like individuals to understand how scrumptious they are, and also the pictures i required this past year just weren’t performing!
i made these again yesterday for that kupferle’s Holiday party. the only real change i made was adding a little bit of rosemary oil towards the boursin sauce. it had been an excellent addition! its optional, however i thought it added an excellent flavor to those already fabulous taters.
you should use commercially made boursin, or save a lot of money by looking into making it yourself! take a look at our homemade boursin recipe HERE .
cheesy goodness. and just four ingredients. up my alley.
posting these pictures makes me wish we hadn’t finished these off yesterday!
these get the best side dish for holiday functions. i’ve never met anybody who didn’t LOVE these taters.
pull-up a seat, there’s plenty for everybody :)
merry Christmas! hope these amazing taters help make your holiday much tastier!
- 2 cups heavy cream
- 1 (5 ounce) package boursin cheese
- 2 T chopped fresh rosemary oil
- 3 lbs red taters, peeled,thinly sliced
- pepper and salt to taste
- Preheat oven to 350 levels.
- grease 9x13 baking dish with 2" high sides.
- Stir cream and Boursin in heavy saucepan over low-medium heat until cheese melts and mixture is smooth.
- stir chopped rosemary oil into cheese sauce
- pre-prepare taters in microwave for 4 minutes. (pierce taters before cooking. usually 2-4 minutes within the microwave, turning once, is they require) this allows the taters to prepare more rapidly.
- slice taters into thin slices.
- layer taters and pour 1/2 cheese mixture over taters, salt & pepper
- repeat with yet another layer.
- Bake until top is golden and taters are tender. Usually 45-an hour or before the taters are fork-tender (you may have to regulate the high temperature if browning too rapidly).
Recipe Type: side dish
Becky automobile on her 30th birthday and recognized she did not understand how to prepare, ANYTHING! She began The Cookie Rookie in an effort to document her journey to learn to prepare, one recipe at any given time! The Cookie Rookie is really a spot to find easy recipes that anybody could make, and everybody will like!
I prepare a great deal. And So I understand how to proceed. But&" layer your taters &" I believe, divide taters in two. put half in pan, cover with 1 / 2 of cheese sauce&...
Also, within the pic your taters don’t look peeled?
I wouldn’t peel them, the red bliss possess a tender skin
I sometimes forget that cooking is really a skill I developed after many trials and errors and comes naturally in my experience now..
Hey Susan, interesting comment. No, we didn’t peel the taters, I don’t mind your skin. This could work should you desired to peel them though. And that's correct about layering the taters. In case your pan is small, you may have enough for 3 layers truly two is simply fine. Hope you've got a great day!
I begin to see the recipe requires Boursin cheese. After I researched where you can because of it, they list a variety of flavors. Which must i use?
It's my job to get classic boursin or I believe there is a garlic clove and plant one that's great. any flavor works if you notice one that you want!
