Boursin Potatoes

Last week a friend tagged me in a reel of some Boursin cheesy potatoes and I immediately knew I had to make them.  I looked at a few recipes and then just kind of winged it and they turned out DELISH!  These would be great for Christmas as a side to steak or ham or you could serve them on a random Sunday night alongside meatloaf like I did ;) hahaha  

What You'll Need...

 - about 3 lbs of potatoes (I used Yukon gold)

- salt and pepper

- 1 cup cream, 1 cup milk (or 2 cups cream)

- 1 round of garlic and herb boursin cheese

- garlic, salt, and pepper

What You'll Do...

Wash your potatoes and pat to dry.  Slice them thin (but not super thin).

Heat your cream/milk and Boursin until melted and combined.  I really don't think it matters how much cream and/or milk.  You just need about 2 cups.  I wouldn't use all milk, but I used a mixture of cream, half and half and milk to make my 2 cups and it worked out just fine!

Place a layer of potatoes in a greased baking dish, crack on some pepper, sprinkle on some salt and toss on some chopped garlic.  Pour on about half of the cream.  Repeat with the rest of the potatoes, finishing with cream. 

Pop them in the oven at 400ish for about an hour.  Just keep an eye on them.  You want the potatoes to be tender, but not too done... you know?   I had mine in with a meatloaf at 375 for about 40 minutes and then cranked it up to 400 for the last 15 or so.  Let them sit for a few minutes to thicken up and then serve all hot and bubbly.

My family gobbled these up so fast I didn't even have a chance to take an official pictures so I had to grab a screenshot of my IG story - hahaha Next time I make them I'll take better pics!

And here are the two photos I took while making them.  Whoops!

I'll update this with better pics as soon a I make them again but wanted to share ASAP in case you're working on your Christmas menu!

HAPPY Tuesday and happy Christmas week, friends!