Boursin Crab Potatoes Recipes

BOURSIN CHEESE POTATOES

Steps:

• Slice potatoes into quarter inch rounds and toss with salt and pepper.
• Slowly heat cream and cheese together until thoroughly melted.
• In a deep casserole dish layer half the potatoes.
• Cover with half the cream mixture.
• Repeat.
• Cover and bake at 350°F for one hour.
• Sprinkle top with chives or parsley.

POTATO GRATIN WITH BOURSIN

Steps:

• Preheat oven to 400 degrees.
• Butter 9x13 baking dish with 2" high sides.
• Stir cream and boursin in heavy saucepan over medium heat until cheese melts and mixture is smooth.
• Arrange 1/2 of the potatoes in baking dish, season and pour 1/2 ov the cream mixture over.
• Repeat Bake until top is golden and potatoes are tender.
• About 1 hour.

BOURSIN TWICE BAKED POTATOES

Steps:

• Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
• Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
• Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
• Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
• Place the hot potato into a mixing bowl.
• Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
• Mix well.
• Add the milk slowly while mashing until the consistency is that of mashed potatoes.
• Season with salt and pepper to taste.
• Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
• Sprinkle with paprika and cracked green peppercorns for flavor and color.
• Before serving, reheat in the oven or microwave.

BOURSIN MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
• With a mixer, beat the potatoes until they are smooth. Add the two containers of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with pepper to taste.
• Transfer the mashed potatoes to an ovenproof casserole and cover.
• You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.