Local Dish: Potato Gratin

St. Clair Shores Sentinel readers share their favorite recipes

By: Kristyne E. Demske | St. Clair Shores Sentinel | Published November 30, 2018

Cheryl Furdos, the chair of the St. Clair Shores Memorial Day Parade, on her “prize-winning” potato recipe, which she says is perfect for holiday buffets because it’s still good even if it’s not hot out of the oven.

“I usually make it for parties, any kind of social gatherings. It started because I’ve always liked potatoes au gratin, but I find them a little bland sometimes. By adding Boursin cheese — that has some garlic — it brings about that flavor profile that people can’t always tell what it is. By cooking the potatoes, the cream and the Boursin cheese, it infuses the potatoes with the flavor, so when it’s baked, it’s not just on top. Every bite has deliciousness.

“I enjoy the opportunity to really just take care of people, to feed them and enjoy their company.”

Ingredients:
• 2 C heavy (whipping) cream
• 1 pkg Boursin cheese, garlic/herb variety
• 2 Tbsp minced shallots (optional)
• 2 minced cloves garlic
• 6-8 peeled potatoes sliced thinly, preferably russet
• 1/2 C chicken broth
• Salt and pepper to taste
• 1/2 C parmesan cheese

Preparation:
Preheat oven to 350 degrees. Put cream, Boursin cheese, shallots and garlic in a medium saucepan over low heat. As the mixture thickens and cheese melts, add chicken broth and cook until slightly thickened, 3-5 minutes. Add potatoes and cook for another 5-7 minutes until mixture is thickened and potatoes are coated. Place potatoes and sauce in glass or ceramic casserole dish. Sprinkle with parmesan cheese and place on center rack in oven. Bake for 30-40 minutes until potatoes are tender and easily pierced with a knife.

Gratin can be prepared ahead of time and reheated covered with foil.

If you would like to submit your recipe as part of the St. Clair Shores Sentinel’s Local Dish feature, email Kristyne E. Demske at kdemske@candgnews.com.