Best 3 Potato Gratin With Boursin Recipes

Indulge in a culinary journey with our exquisite Potato Gratin with Boursin, a harmonious blend of creamy indulgence and crispy potato layers. Embark on a delightful adventure as you discover three variations of this classic dish, each offering unique flavors and textures. Dive into the simplicity of the Original Potato Gratin with Boursin, where the rich, garlicky spread elevates the humble potato to new heights. Explore the vibrant world of flavors in the Sun-Dried Tomato and Spinach Potato Gratin, where tangy tomatoes and earthy spinach add a delightful twist. Finally, embark on a cheesy expedition with the Three Cheese Potato Gratin, a symphony of Gruyère, Parmesan, and Boursin that will leave you craving more.

Prepare to tantalize your taste buds with these delectable variations, each offering a distinct culinary experience.

Let's cook with our recipes!

POTATO GRATIN WITH BOURSIN

Potato Gratin with Boursin image

Make and share this Potato Gratin with Boursin recipe from Food.com.

Provided by Jeff Hixson

Categories Potato

Time 1h20m

Yield 1 9x13 dish

Number Of Ingredients 4

Ingredients

2 cups heavy cream
1 (5 ounce) package boursin cheese
3 lbs red potatoes, peeled,thinly sliced
salt and pepper

Steps:

Preheat oven to 400 degrees.
Butter 9x13 baking dish with 2" high sides.
Stir cream and boursin in heavy saucepan over medium heat until cheese melts and mixture is smooth.
Arrange 1/2 of the potatoes in baking dish, season and pour 1/2 ov the cream mixture over.
Repeat Bake until top is golden and potatoes are tender.
About 1 hour.

BOURSIN POTATO GRATIN RECIPE - (4.5/5)

Boursin Potato Gratin Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 10

Ingredients

■ 2 cups heavy whipping cream
■ 1 package (5.2 ounces) Boursin cheese with black pepper
■ 2 tablespoons minced shallots
■ 2 garlic cloves, peeled, crushed
■ 2 teaspoons olive oil
■ 2 1/2 to 3 pounds Yukon gold or red-skinned potatoes, peeled and sliced 1⁄3-inch thick
■ Salt and freshly ground black pepper
■ 2 tablespoons minced fresh chives, divided
■ 1/2 cup (2 ounces) shredded Parmesan cheese, optional
■ 2 tablespoons chopped fresh parsley, optional

Steps:

Preheat the oven to 400 degrees. In a saucepan, place the cream, Boursin, shallots and garlic and heat over low heat. Cook, stirring, until the Boursin melts and the mixture thickens slightly, about 5 minutes. Meanwhile, brush a 13-by-9-inch baking dish with the olive oil. Arrange half of the potato slices in the dish, overlapping as needed. Season the potatoes with salt and pepper and sprinkle with 1 tablespoon chives. Pour half of the Boursin mixture over the potatoes. Arrange the remaining potato slices on top, season with salt and pepper and scatter remaining 1 tablespoon chives over them. Pour the remaining Boursin mixture over the potatoes. Scatter the Parmesan cheese over the top, if desired. Bake the gratin, uncovered, until it is deeply browned and the potatoes are tender, 45 to 50 minutes. You can serve the gratin at once, garnished with chopped parsley, or let it rest 15 to 20 minutes before serving.

BOURSIN POTATO AU GRATIN

Boursin Potato Au Gratin image

Boursin cheese is easy to make and much less expensive than the storebought variety. And I like the homemade Boursin much better than any I have tried prepackaged.

Provided by TPubmgjbd

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups heavy cream
2/3 cup boursin cheese (can use homemade)
2 tablespoons minced shallots
2 cloves garlic, minced
2 1/2 lbs new potatoes, scrubbed and sliced 1/4 inch thick
2 tablespoons snipped chives
salt and pepper
2 tablespoons snipped parsley

Steps:

Grease a 13x9x2-inch baking dish.
In a saucepan, heat cream, Boursin cheese, shallots and garlic over medium heat, stirring until cheese melts.
Preheat oven to 400 degrees.
Layer half of the potatoes, then half the cheese mixture.
Add all the chives.
Repeat layers of potatoes and cheese mixture.
Add salt and pepper.
Bake one hour.
Sprinkle with parsley before serving.

Tips:

Use a variety of potatoes for a more complex flavor and texture. A good combination is Yukon Gold, russet, and red potatoes.
Make sure the potatoes are thinly sliced so that they cook evenly. A mandoline slicer can be helpful for this task.
Don't overcrowd the potatoes in the baking dish. They should be in a single layer so that they can brown properly.
Use a flavorful cheese that will melt well. Boursin cheese is a good option because it is creamy and has a slightly tangy flavor.
Season the potatoes and cheese mixture with salt, pepper, and other herbs and spices to taste.
Bake the potato gratin until the potatoes are tender and the cheese is melted and bubbly. This usually takes about 45 minutes.
Let the potato gratin cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Potato gratin is a classic French dish that is easy to make and always a crowd-pleaser. It is a perfect side dish for a holiday meal or a weeknight dinner. Experiment with different types of potatoes, cheeses, and seasonings to find your perfect combination.

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