I was skeptical about this hash brown Boursin dish that I found on Instagram, but it’s essentially a potato gratin hack that saves LOADS of time and effort…and actually works.
Thaw a bag of frozen hash browns in the fridge overnight and pour them into a baking dish. Melt one Boursin round (I used the garlic and fine herbs variety) in a low-medium pan with 2 c. heavy cream. NOTE: I used milk instead of heavy cream and eyeballed it. It was definitely less than two cups because I was using less than a full bag of hash browns. Toss the hash browns with the Boursin sauce, along with salt and white pepper. It will look a little soupy – don’t worry. Top with dots of butter and fresh herbs if you’re so inclined. Bake in a 375 oven for 30-45 min until it’s browned and bubbly with edges that are just starting to crisp.
It really does come out tasting like a gratin! When it comes to holidays, I’ll still go with Ina’s because it’s special, but this is a great substitute when you want something comforting that’s a little less labor intensive. It is so so easy and delicious. It’s also customizable. Change the Boursin flavor, add some fresh garlic, sprinkle on some herbs. I happen to love that the Boursin does all the flavor work for you so it can be a hands-off thing, but nobody’s saying you can’t do a little something more if you’re feeling extra.
Peaches to Apples 