INGREDIENTS
1 cup heavy cream
1 pkg (5 oz.) Boursin cheese with garlic & herbs
1 cup chicken broth
3 lbs new potatoes
chopped fresh parsley
salt & pepper

DIRECTIONS
Boil whole new potatoes for 15-20 minutes. Cool for 1-2 hours before continuing.

In a small saucepan on low heat, combine whipping cream, cheese and broth until blended. Slice potatoes. Using 1⁄2 of the potatoes, layer evenly in 9×13 pan (some may overlap). Add salt & pepper to taste. Pour 1⁄2 of the cream mixture over the potatoes. Repeat with the remaining potatoes and cream mixture to make a second layer. Bake at 350º for 1 hour, basting regularly. After baking, sprinkle with parsley and serve.