Superb Sweet Potato Souffle

Potato soufflés / Suflê de batata by Patricia Scarpin, via Flickr

Place the butter in a microwavable bowl and melt it in the microwave for 2 minutes. Place the potatoes in large baking tray and drizzle the butter on top of the slices. Place the baking tray and the potatoes in the oven for around 30 minutes. Take the potatoes carefully out of the oven and using a spoon, scoop some of the boursin cheese on top.

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How To Make Boursin Mashed Potatoes. Prep the potatoes. Peel, rinse and cut the potatoes in quarters and place them in a large pot of cold salted water. Boil potatoes. Bring to a boil, then reduce heat and simmer partially covered for about 20 to 30 minutes or until the potatoes are fork tender. Drain potatoes.

Superb Sweet Potato Souffle

Heat for an additional minute or until the mixture begins to thicken. Whisk in the Boursin cheese and the Parmesan cheese until smooth. Meanwhile, slice the potatoes as thinly as possible, taking care to keep them uniform in size. Layer the potatoes in the baking dish, overlapping as necessary. Sprinkle the potatoes with salt and pepper.

FileSweet Potato Fries.jpg Wikimedia Commons

This recipe uses basic mashed potato ingredients with the addition of Boursin cheese! Find Boursin cheese near other soft cheeses at the grocery store. You will love the flavor and creaminess it adds. Check out the recipe card at the end of the post for exact measurements. Yukon Gold Potatoes: Feel free to use red or russet potatoes if you.

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Prep your potatoes, peeling if desired. Cut into halves, and boil in a salted pot of water until cooked. While they're boiling, add the butter, garlic, cream, Boursin, and salt & pepper to a small saucepan, and let it warm through until incorporated. Drain the potatoes. Pour in half the cream mixture, and mash by hand a little.

This potato soufflé takes ordinary mashed potatoes and transforms them

Instructions. Preheat an oven to 400ºF (204ºC) and arrange a rack in the center position. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside. In a medium saucepan, add cream (1 cup), half-and-half (1 cup), and Boursin cheese (1 package) and heat over medium heat.

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Peel the potatoes and cut them into ¾" thick slices (or 1" cubes). Add the sliced potatoes to a large pot filled with water. Bring to a boil over high heat. Once a boil is reached, cook for 18-23 minutes, or until the pieces are easily pierced with a knife. Drain the potatoes in a colander set over the sink.

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Spray a 13 x 9 x 2-inch baking dish. Preheat oven to 400 degrees. In a heavy saucepan, heat cream, Boursin cheese, shallots & garlic over medium heat; stirring until cheese melts. Arrange half of the sliced potatoes in slightly overlapping rows; generously season with salt & pepper. Pour HALF of cheese mixture over potatoes.

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Once potatoes are cooled, fold in eggs, shredded cheeses, 2 Tbsp chives and cayenne pepper. Season with salt and pepper to taste. Grease a soufflé dish with 1 Tbsp butter and fill with potato mixture. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Garnish with remaining chives and crumbled pancetta and serve.

Creamy Boursin Potato Salad An allseason favouite. Scott Can Eat

For the Potatoes. STEP 1: Cut the peeled potatoes into large chunks and place in a large pot. STEP 2: Cover potatoes with cold water and heat over high heat until boiling. STEP 3: Once boiling, reduce the heat to medium-low and simmer for 10 minutes or until the potatoes are tender when pierced with a sharp knife.

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Put diced potatoes into medium saucepan and fill with cold water. Add large pinch of salt. Turn heat to high and bring to boil. Reduce to a simmer and cook until very tender, about 10 minutes. Drain, reserving 1/4 cup potato water.

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Bring the potatoes to a boil, then reduce the heat to low, cover the pot, and let them simmer for 15-20 minutes or until tender. Second, prepare the breadcrumb topping while the potatoes cook. Combine the breadcrumbs, Parmesan cheese, and olive oil in a bowl. Third, mash the potatoes until they're smooth and creamy.

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Preparation. 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.

Aunt Nancie’s Sweet Potato Soufflé • Food Folks and Fun

Totally divine. If you have a scalloped potato casserole recipe you already love, simply add in a "cake" of Boursin cheese to the whipping cream. It's the ultimate secret ingredient for creamy spuds. So at two separate Friendsgiving parties, I watched my friends "ooh" and "aah" over how melty, creamy, incredibly indulgent my boyfriend's potato.

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Start by peeling and cubing the potatoes into 1″ pieces. Add them to a pot, or saucepan, and cover with cold water. Bring to a boil over medium high heat, salt the water and cook (partially covered with a lid) until the potatoes are fork tender. Remove the potatoes from the heat, and drain all of the water.

Easy Scalloped Potatoes with Boursin Cheese

In a heavy 1½ -quart saucepan, heat cream, Boursin cheese, shallots and garlic over medium heat, stirring until cheese melts. 2. Preheat oven to 400°F. Arrange half of the sliced potatoes in the.