Ingredients

　　3 pounds red potatoes, unpeeled

　　Salt and pepper to taste

　　1 pint heavy cream

　　One 5-ounce package Boursin cheese

　　Fresh chives or parsley, chopped

　　Preheat oven to 350 degrees. Wash and slice potatoes into 1/4-inchthick 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.

　　Paula Deen's Kitchen Classics