One of the side dishes that I made for my daughter's Bon Voyage party, was creamy delicious potatoes. With the help of my sister, my partner in crime, we made a huge panful to feed 16 people. They were easy to make. She broke out my Mandolin Slicer and sliced the potatoes in no time flat, while I was cooking the sauce on the stove. Combine them together in a baking dish and you have yourself some awesome, can't stop eating, potatoes! Recipe below.
The mandolin and the Idaho's.
There she is slicing the potatoes and putting them in a bowl full of cold water. The slicer makes them all uniform in size so they cook evenly.
Three more ingredients and that makes the sauce.
Creamy, golden brown, delicious potatoes.
Cheesy Creamy Potatoes For A Crowd
Ingredients
1 - 16 oz. container of whipping cream1 - 16 oz. container of half and half
2 - 6.5 oz. containers of Garlic and Herbs Boursin cheese
5 lbs of Idaho potatoes
Salt and pepper
Directions
Wash potatoes and leave the skins on. With a mandolin or a sharp knife, slice the potatoes so they are very thin. As you are slicing them, put them in a bowl of cold water to keep them fresh looking.
Combine the heavy cream, half and half and the containers of cheese in a medium saucepan. Over medium heat, cook and stir with a whisk to break up any lumps in the cheese. Continue to cook until completely combined and all the cheese has melted.
Preheat oven to 400 degrees. Spray a baking pan (I used a medium size foil pan) with cooking spray. Drain the potatoes, and evenly layer some of them in the bottom of the baking pan. Sprinkle with salt and pepper, ladle some of the cheese sauce over the layer. Repeat until all the potatoes are in the pan and end with cheese mixture on top. Tightly cover the top of the baking pan with foil. Place the pan on a baking sheet, so it does not spill over in the oven and bake for 1 1/2 hours. Remove the foil and put under the broiler for 15 minutes or until golden brown.
NOTE: Recipe can be cut in half for smaller portion.
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