My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, January 28, 2012

Boursin Cheese Potatoes

You have had plenty of time to make your Boursin Cheese. Here is just one beautiful way to use some of it, if you have any left. It will take about half of the recipe for this. These are wonderful served with any meat.

Boursin Cheese Potatoes
serves 6-8
print recipe

3 pounds red potatoes, scrubbed and unpeeled
Salt and Pepper to taste
1 pint heavy cream
One 5-ounce package Boursin cheese, homemade is better
Fresh chives or parsley, chopped

Preheat oven to 350 degrees. Wash and slice potatoes into 1/4-inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.


  1. I imagine you could use any kind of cheese with this recipe? My boursin cheese, umm, is not available. :)

  2. wow, now thats heaven in a caserole!

  3. Mmm!! Happy Saturday! Strangely when I woke up I thought it was Sunday! Thank goodness it's not!

  4. Bev, I've never heard of boursin cheese. What does it taste like? ...:)JP

  5. i can't believe i forgot to make this today. i am going to right now!


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