French Fries, Potatoes Boursin & Reclaiming your Family Table

 Dear Friends,

Fall is here and my culinary skills always improve with the welcome change in the weather. I was recently so inspired by my neighbors and friends, Ryan and Amy, hosting a french fry extravaganza for one of the Chiefs games. Ryan stopped by Pryde's for the perfect tool to create uniform fries and QUICKLY for the party the next day. I told him about my V-Prep mandoline slicer (https://prydeskitchen.com/products/v-prep-by-swissmar-mandoline) that I have used for 15 years and still going strong. The v-prep slices potatoes thick or thin, juliennes or makes the perfect french fry. It is safe and easy to use and comes with a handy storage case.

I texted him inquiring how it was going and he sent me this magnificent picture of his handiwork. 

I make Potatoes Boursin for my duck hunter husband and my family with the thin slice attachment. They are creamy and delicious and certainly a crowd pleaser. Enjoy the recipe below.

 Remember- It doesn't have to be fancy, it just has to work!

I am personally working on reclaiming my family table. This is not an easy task, but, I also realize it is not that difficult.   With older kids out of the house and younger ones in sports it is so easy to justify ordering The Peanut instead of making your own BLT's. We lose something in the convenience- it's called CONVERSATION.

The welcoming smell of bacon frying reminds me of my friend Michelle parents, Hank and Helen. We used to go over to her house every weekend in high school.  Hank would be frying bacon (Schlitz in hand) and Helen Jean would be right next to him at the family table. There was always enough to go around, no matter who stopped by. It is an indelibly sweet memory for me and invokes a  comforting sense of timelessness. I am walking through their kitchen right now in my mind. The  abundant cupboards, Folgers Coffee grease can, alphabet magnetic letters on the refrigerater, and newspaper wallpaper in the bathroom. I am reminded that there is no finer place then at your kitchen table where love and real life abounds. THIS is what I want to strive for-to be present.

Let us know how you reclaim your family table - louise@prydeskitchen.com

Happy Cooking~

Louise

Potatoes Boursin 

• 1 cup Heavy Cream 
• 1 cup Half & Half
• 1 package Herbs & Garlic Boursin Cheese - crumbled
• 3 lbs Potatoes thinly sliced (I prefer Yukon Gold)
• 2 tbs fresh chives
• salt and pepper to taste

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside

In a medium saucepan, combine cream, half & half and Boursin cheese over medium heat. Stir constantly until mixture is smooth and cheese is melted. Remove from heat and set aside.

Arrange half the sliced potatoes in prepared baking dish. Generously season with salt and pepper. Pour half the cream mixture evenly over potatoes. Repeat with the remaining potatoes and cream.

Bake in preheated oven until potatoes are tender and the top is browned. About 55-60 minutes. 

Remove from oven and sprinkle with chives.