A classic potato gratin with the added flavors of Bousin and Parmesan cheeses.
Yield: 4 Servings
1 ½ pounds red skin potatoes, washed
1 cups heavy cream
½ tablespoon salt
¼ teaspoon pepper
1/4 teaspoon garlic, minced
¾ cups Parmesan cheese, grated, divided
3 ounces Boursin cheese, crumbled
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