A rich and flavorful potato dish with a creamy herb-infused sauce, perfect for any occasion.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Slice the potatoes into thin rounds, about a quarter-inch thick.
Using a mandoline slicer helps achieve uniform slices for even cooking.
In a saucepan, combine the heavy cream and Boursin cheese over low heat, stirring until smooth.
Stir constantly to prevent the cream from scorching.
In a casserole dish, layer half of the potato slices evenly.
Overlap the slices slightly for a cohesive layer.
Pour half of the cream mixture over the potatoes, spreading it evenly.
Ensure the sauce covers all the potatoes for consistent flavor.
Repeat the layering process with the remaining potatoes and cream mixture.
Press down gently to compact the layers.
Cover the dish with foil and bake for 1 hour.
Covering the dish traps steam, ensuring the potatoes cook evenly.
Remove the foil and bake for an additional 10 minutes to brown the top.
This step adds a golden, appetizing finish to the dish.
Sprinkle the top with fresh chives and parsley before serving.
Adding fresh herbs enhances the dish's aroma and presentation.
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