Boursin Potato Gratin

Boursin Potato Gratin

Servings: 5
1 cup heavy cream
1/2 5 oz. package Boursin cheese
1 Tbsp minced shallots
1 clove garlic, pressed
1 1/4 lbs. Yukon Gold potatoes, peeled and sliced
1 Tbsp minced fresh chives
1/4 cup shredded Parmesan cheese
1 Tbsp fresh chopped parsley
S & P

Cook cream and cheese with onion and garlic over low heat until melted and thickened, 4-5 minutes. Layer 1/2 potatoes into a sprayed casserole dish. Sprinkle with 1/2 of the chives. Pour 1/2 of the sauce over top.  Layer the second half the same way.  Top with Parmesan. Bake 45-50 minutes @ 400 until bubbly. Suggested that you sprinkle a little bit of Wondra flour between layers to absorb some of the juices.

Asian Beef with Mushrooms and Snow Peas

Sauce ingredients:
1/2 c. tamari or low-sodium soy sauce [I used low-sodium tamari sauce.]
5 TBSP brown sugar
6 garlic cloves, minced
1/2 tsp ginger
2 tsp rice vinegar

4 TBSP olive oil
10 oz mushrooms, thinly slice [I used a large package of sliced baby bellas.]
10 oz. snow peas
1 lb thinly sliced beef

Combine all the sauce ingredients in a bowl then set aside.

Heat 2 TBSP oil in a large skillet, then cook the mushrooms on high, turning occasionally, until they start to brown.  Add in the snow peas for the final few minutes.  Remove to a bowl.

In the same skillet, add 2 TBSP oil to the skillet, then immediately add sliced meat, browning both sides.  (You may need to cook in two batches.) 

Return all the cooked beef slices, mushrooms, and snow peas to the skillet, then add the Asian sauce.  Stir to combine and cook on high heat for at least 1 minute.  Turn off heat and cover with skillet lid.