Peppered Boursin Potatoes Food

BOURSIN CHEESE POTATOES

Steps:

• Slice potatoes into quarter inch rounds and toss with salt and pepper.
• Slowly heat cream and cheese together until thoroughly melted.
• In a deep casserole dish layer half the potatoes.
• Cover with half the cream mixture.
• Repeat.
• Cover and bake at 350°F for one hour.
• Sprinkle top with chives or parsley.

POTATO GRATIN WITH BOURSIN

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.

PEPPERED BOURSIN POTATOES

Steps:

• Generously butter a rectangular baking dish.
• To make boursin cheese with black pepper: Press garlic and salt to make a paste. Combine with cream cheese, butter, parsley and pepper until smooth.
• In heavy saucepan heat cream, boursin cheese, shallots and garlic over medium heat. Stir constantly until cheese melts.
• Preheat oven to 400.
• Arrange half of the potatoes in baking dish in slightly overlapping rows. Season with salt and pepper then pour half of the cheese mixture over the potatoes. Sprinkle with chives then repeat layers with remaining potatoes, salt, pepper and cheese mixture.
• Bake uncovered one hour until potatoes are tender but do not overcook.
• Sprinkle with parsley and serve.
• Cooking Note: Towards the end of cook time, should the dish become too brown, cover with foil and continue to cook until tender.

BOURSIN MASHED POTATOES

Steps:

• Wash, peel and cut the potatoes into pieces. Boil in salted water until tender.
• Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.

BOURSIN MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
• With a mixer, beat the potatoes until they are smooth. Add the two containers of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with pepper to taste.
• Transfer the mashed potatoes to an ovenproof casserole and cover.
• You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.

PEPPER BOURSIN

Steps:

• Mix until smooth, then chill several hours before serving to blend flavors.
• Let soften at room temp before serving for best results.

POTATO AND BOURSIN FRITTATA

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Whisk together eggs, salt, and pepper until just combined.
• Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
• Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.