Spinach Gruyere Idaho® Potato Gratin | Idaho Potato Commission

Name: Spinach Gruyere Idaho® Potato Gratin | Idaho Potato Commission
Ingredients: 1 cup heavy whipping cream; 1 cup half and half; 1 (5.2-ounce) package Boursin cheese with garlic and herbs; 1 1/4 teaspoon kosher salt; 2-3 tablespoons finely minced Italian flat parsley (about 1/3-1/2 cup leaves measured before mincing); 3 fat garlic cloves, crushed or finely minced; 1 (9- to 10-ounce) container frozen chopped spinach, thawed and squeezed dry; 3 pounds Idaho Russet potatoes (or Idaho Yukon Gold potatoes), peeled, thinly sliced (about 1/8-inch-thick slices); Freshly ground pepper; 4-6 ounces Gruyere, shredded

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Heat oven to 400° F. Butter (or mist with nonstick spray) a 9- by 13-inch baking dish with 2-inch-high sides, and set dish aside. In a heavy medium-sized saucepan, heat cream, half and half, Boursin...

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Ingredients

1 cup heavy whipping cream
1 cup half and half
1 (5.2-ounce) package Boursin cheese with garlic and herbs
1 1/4 teaspoon kosher salt
2-3 tablespoons finely minced Italian flat parsley (about 1/3-1/2 cup leaves measured before mincing)
3 fat garlic cloves, crushed or finely minced
1 (9- to 10-ounce) container frozen chopped spinach, thawed and squeezed dry
3 pounds Idaho Russet potatoes (or Idaho Yukon Gold potatoes), peeled, thinly sliced (about 1/8-inch-thick slices)
Freshly ground pepper
4-6 ounces Gruyere, shredded