I discovered a gratin prepared with cooked potatoes, a small revolution that saves time.
Preparation 30 minutes – Cooking time 25/30 minutes – Serves 4
1 kg potatoes, 250 g Boursin with garlic and herbs, 20 cl cream, 5 cl dry white wine, 1 tsp Dijon mustard, 1 bunch chives, salt, pepper.
Cook potatoes with skin in salted boiling water.
Allow to cool, peel potatoes and slice thinly.
Preheat oven at 180 C°.
Combine cream, white wine, Boursin, mustard, chopped chives and season to taste.
Lightly butter a gratin dish.
Arrange potato slices in the gratin dish.
Pour on top the cheese mixture.
Bake 25/30 minutes until golden.