Boursin Potato Gratin
I have loved Boursin cheese for as long as I can remember and simply cannot resist it when it’s on a cheese board, or in the fridge for that matter. There’s something so delicious about the combination of garlic and cream in any dish, and Boursin takes that to another.
For those who aren’t already familiar, it’s a soft and crumbly cheese that’s packed full of garlic and herbs. One of my favourite things to do with it is stuff a block under the skin of a chicken and roast it so the flavour is absorbed into the chicken and you get a delicious sauce in the bottom of the tray thanks to the cheese and chicken juices. I’d usually say chicken and cheese is a no no - but this is an exception to that rule because it’s creamy rather than cheesy if you get my drift.
This Boursin gratin is a take on a classic potato gratin or dauphinoise, but it feels like a cheats version somehow. Especially if you cut the potatoes with a mandolin as I do. I have this £5 one from Ikea that makes light work of chopping (be careful of your fingers and use the guard please!!). It was one of those purchases that as soon as I got it home I was annoyed I hadn’t bought it sooner. This is a real crowd-pleaser that I like to serve this with roast lamb or a supreme of chicken with a tonne of green beans.
INGREDIENTS
Serves 4
Time: 1hr
Skill: Easy, if you have a mandolin!
1 Boursin Garlic & Herb Cheese (150g)
4 medium potatoes/roughly 700g (I like King Edwards or Maris Pipers), thinly sliced
350ml whole milk
50g Butter, cut into small cubes
METHOD
Preheat the oven to 200/180fan.
In a pan, heat the milk and Boursin cheese until melted and season with plenty of salt and pepper. Whisk so they’re fully combined.
Butter an 8 x 10 dish and then a sprinkle half the butter on the bottom of the dish. Place the potatoes around the edge of the dish and work your way inwards to the middle. I usually do this in stacks about an inch high rather than one by one!
Slowly pour over the Boursin milk so it’s evenly distributed - I like to pull the potatoes at the side away from the edge and have a little poke with a spoon in any areas that look like they need a bit more liquid. It will seem quite full but don’t worry.
Dot the butter on top and then put the dish on a foil-lined baking tray in the centre of the oven for an hour, or until it has crispy bits on top and a knife goes through easily. If If it looks like it’s starting to burn on top you can loosely cover it with foil.
Once it’s out of the oven leave it to rest for 5-10 minutes and enjoy!