Gratin Potatoes Easy Cook
In winter, I cook a lot of potatoes. Easy to prepare, it appeals to children in all its forms, provided that there have not too many "unnecessary" in the recipe. Like all children, theyare reluctant at times to eat if there are herbs, spices or something else according totheir mood. Yet there is one ingredient that reconciles often with other foods: BoursinCuisine. Recently, we used Boursin Cuisine Cooking Roquefort gratin potatoes. In addition to facilitating the kitchen, its creamy texture and smooth to cook this dish in lesstime than it takes to write!
In winter, I cook a lot of potatoes. Easy to prepare, it appeals to children in all its forms, provided that there have
not too many “unnecessary” in the recipe. Like all children, theyare reluctant at times to eat if there are herbs, spices or something else according totheir mood. Yet there is one ingredient that reconciles often with other foods: BoursinCuisine. Recently, we used Boursin Cuisine Cooking Roquefort gratin potatoes. In addition to facilitating the kitchen, its creamy texture and smooth to cook this dish in lesstime than it takes to write!
To make this dish, you will need:
- - 1.5 kg of potatoes
- - 1 / 2 jar of boursin Roquefort
- - 40 cl whipping cream
- - 100 g grated cheese
- - Salt and pepper
- - 1 clove garlic
- - Some hazelnut butter
Preheat oven to 180 ° C.Peel and cut potatoes into thin slices.
Peel the garlic and cut into two and rub the bottomand edges of a dish.
Arrange potatoes in even layers in the baking dish with salt and pepper each layer.In a saucepan, gently warm the cream and Boursin with Roquefort cheese, whisking tomake it very smooth and pour over potatoes.
Divide the grated cheese on top, sprinkle with some hazelnut butter and bake in covering with foil or parchment for 1 hour.Remove paper and bake for another 20 to 30 minutes.
