Description
A comforting dish of thinly sliced Russet potatoes layered with creamy cheese and fresh herbs.
Ingredients
Scale
- 4 –5 pounds Russet potatoes (thinly sliced)
- to taste Salt & freshly cracked black pepper
- ½ cup grated Parmesan (for layering between the potatoes)
- to taste Fresh thyme leaves
- 1 cup chicken stock
- 3 cups heavy cream
- 8 oz Boursin Garlic & Fine Herb cheese
- ½ cup grated Parmesan
- 2 sprigs fresh rosemary
- to taste Salt & freshly cracked black pepper
- 8 oz freshly shredded mozzarella
- to taste Extra fresh thyme leaves
Instructions
- Preheat oven to 375°F.
- Grease a 9×13-inch baking dish generously with butter.
- Use a mandolin to slice potatoes evenly (¼-inch or slightly thinner). If you don’t have a mandolin, just make sure your slices are even and uniform—about ⅛–¼ inch thick.
- In a medium saucepan, combine chicken stock and heavy cream. Bring the mixture up to a gentle boil while watching it carefully.
- Once bubbling, reduce heat to a low simmer and add the fresh rosemary sprigs. Let the sauce simmer 10–12 minutes, keeping it at a low, steady bubble.
- After 10–12 minutes, turn the heat to low (or completely off) and stir in Boursin and ½ cup grated Parmesan. Stir gently until smooth.
- Season with salt & pepper. Remove rosemary sprigs before pouring.
- Add all sliced potatoes to the baking dish in a rustic, loosely stacked pattern. Season the potatoes generously with salt and pepper.
- Sprinkle ½ cup grated Parmesan over the potatoes, pushing some cheese gently down between the layers.
- Scatter fresh thyme leaves all over the potatoes.
- Pour the warm cream sauce evenly over the entire dish. Shake the dish slightly so the sauce settles between all the potatoes.
- Sprinkle shredded mozzarella over the top. Add a few more thyme leaves for extra flavor.
- Spray the underside of your foil with nonstick spray. Cover and bake for 50-55 minutes.
- Remove foil and bake 20 minutes uncovered, at 400 F or until top is golden and potatoes are tender all the way through.
- Let stand 5–10 minutes before serving to help the sauce settle. Add fresh chives, thyme, or a little more Parmesan if desired.
- Serve warm and enjoy pure holiday comfort.
Notes
- The fresh thyme does not go in the sauce—only on the potatoes.
- If some sauce reduces too much or thickens heavily, just splash in an extra bit of heavy cream—totally fine.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg