Potatoes

Boursin Mashed Potatoes | She's Not Cookin'

129K views · 9.5K reactions | Powered by Potato 🥔 Some want mashed. Some want scalloped. Some want both 🫢 . . . Scalloped Cheesy Potatoes 1 cup shredded Cheddar cheese 1 cup shredded gruyere cheese 1/4 cup grated Parmesan 2 cup heavy cream 3 cloves garlic sliced 1 tbsp. fresh rosemary chopped 4-5 russet or Idaho potatoes, peeled and sliced thin (I used 5 large) 2 tbls butter Preheat oven to 375F. Line rimmed baking sheet with foil. Grease shallow oval or round baking dish. In large bowl, combine cheeses, heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Add the potatoes to the bowl with the cream mixture. With your hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed. Pour remaining cream mixture over potatoes. Crack some pepper on top and dot with 2 tbls butter. Cover dish tightly with foil and bake 40 minutes. Remove foil and bake 30 minutes more or until potatoes are very tender and top is golden brown **I want to stress that every oven works differently. You want to cook these potatoes until you can stick a fork in them and it effortless glides in. That means the potatoes are super soft. That’s what you want. If, after the cook time you try that and the fork doesn’t effortlessly glide in… Keep the potatoes in and just keep checking until you can effortlessly glide that fork in! . . . #scallopedpotatoes #thanksgivingfood #thanksgivingsides #potatopower | Diane Morrisey

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