Instructions: Generously butter a 13 x 9 x 2 - inch baking dish. In a heavy, 1 1/2 quart saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dish
in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives if you have them. Repeat layering with the remaining potato slices, salt and pepper, and cheese mixture.

Bake uncovered one hour until potatoes are tender and top is golden-brown and moist. Check at forty-five minutes. Do not overcook. Sprinkle with parsley.

TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes in refrigerator and when they are cold and "set up," simply cut into individual-sized servings, lift out of container with spatula or egg turner, wrap in plastic, put into Ziploc bags, and freeze until needed. This way you can get out one serving or as many as you want without having to defrost the entire amount for a small portion. 8 - 10 servings.

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